Whether it’s from the box, or from scratch – this recipe combines cornmeal, milk, and eggs to create a warm and moist cornbread.
Making cornbread is much easier than most people imagine it to be. Though I love cornbread from scratch, the box mix can be just as delicious. With a few tweaks, you can easily elevate the box mix.
Using an Instant Pot makes it much easier to bake the cornbread, and will ensure that you get a fluffy, warm cornbread that can be enjoyed with any side. However you decide to make your cornbread, rest assured you’ll get a delicious outcome.
Why Use An Instant Pot?
The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. And there are many accessories that will help you get more out of your Instant Pot.
Ingredients You Need
You can make this recipe either from a box mix (we recommend Jiffy Corn Muffin Mix) or by mixing together the ingredients from scratch. We’ve given both options here.
If making from a box, you’ll need:
- Jiffy Corn Muffin Mix – Has most of the typical from-scratch ingredients, but they are premeasured for you.
- Milk – Brings moisture to the cornbread mix.
- Eggs – Add moisture and bind all the ingredients together.
If making from scratch, you’ll need:
- Egg – Acts as a binding agent, making sure everything stays together.
- Buttermilk – The buttermilk reacts with the baking powder to help the cornbread rise.
- Vegetable oil – I recommend sticking with a mild oil, something like olive oil or coconut oil will change the flavor of the cornbread.
- Yellow corn meal – This is the main ingredient of cornbread. It gives the bread its famous golden color. For the right texture, you need cornmeal as opposed to corn flour or polenta.
- All-purpose flour – Flour gives the cornbread a nice spongy texture, thanks to the gluten.
- Sugar & salt – The sugar balances out the corn flavors and brings a hint of sweetness. While the salt brings out all the delicious flavors of the cornbread.
- Baking powder – Helps the cornbread dough rise during baking.
- 6-cup bundt pan
- 6 to 8-quart Instant Pot
- Mixing bowl
How to Make Instant Pot Cornbread
This recipe is for a 6-cup bundt pan that fits inside a 6 or 8 quart Instant Pot. I’ve found that a regular cake pan makes it difficult for the batter to cook through in the middle, so I would not substitute the bundt pan for a regular pan. If you do, you will need to increase the cook time.
If you’re making this recipe from a box, mix together the box mix, milk, and egg in a mixing bowl. Whisk until fully combined.
If making from scratch, whisk the egg in a mixing bowl. Add the buttermilk and oil. Whisk until combined. Then add all of the dry ingredients to the bowl and fold it all in until it’s all incorporated.
Pour the batter into the 6-cup silicon bundt pan. If you’re using a metal bundt pan, spray the inside first so the cake doesn’t stick. This isn’t necessary for a silicon pan.
Pour one cup of water into the bottom of the Instant Pot (use two cups for an 8-quart Instant Pot). Set the bundt pan on the trivet and use the handles to lower the trivet and pan into the inner pot. It’s not necessary to cover the cake with tin foil.
Lock on the lid and set the vent to sealing. Cook on high pressure for 35 minutes. This is equivalent to pressing the Cake preset button, if you want to give that a go.
When done, allow the pressure to release naturally. It will take about 15 minutes. Carefully remove the lid so water doesn’t pour down onto the bread. Lift the trivet out by the handles, using a towel if the handles are still too hot.
Cool the cornbread for 5-10 minutes, then turn it out onto a cooling rack or cutting board. Let it cool almost completely before slicing. I like it to still be a little warm when serving it so butter melts on it easily.
Questions About Instant Pot Cornbread
What can I eat it with?
There are so many ways to enjoy cornbread. My favorite is with some chili, or beans. You can also eat them as is with a bit of butter and honey.
What kind of cornmeal should I use?
Though you can technically use white cornmeal, it is best to use yellow cornmeal.
White cornmeal won’t give you that same golden color yellow cornmeal does. Make sure not to use corn flour, as it will not give you the desired texture.
Is there a gluten-free version of this recipe?
To make this cornbread recipe gluten-free, simply switch out the all-purpose flour for a gluten-free baking blend. Look for a blend that has a label stating it is a 1:1 blend. If you are making it from the box, simply look for a mix that is gluten-free.
Tips & Notes
- You can easily change the amount of sugar you add into the cornbread. In the South, many use little to no salt in their cornbread. It depends on your preferences. You can adjust these ingredients to suit your taste.
- It is best to mix the ingredients by hand to make sure you don’t overmix the dough. It will still be gritty when fully mixed so don’t keep mixing until it’s smooth.
- Check your cornmeal hasn’t gone bad before starting this recipe. The cornmeal should have a sweet smell. If it smells musty, then don’t use it in this recipe.
- There is no need to cover the pan with tin foil before cooking. The little bit of water that will drip down won’t change the cake in any way.
- Don’t use anything but a bundt pan for this recipe. Unfortunately the cake doesn’t cook through as easily in a regular cake pan and that could lead to disappointment when it doesn’t turn out as expected.
You can easily switch out the all-purpose flour for whole wheat white flour. It’s also possible to swap the flour for almond flour, if you want to cut the carbs down. However, it will have a different texture and won’t be as spongy.
When using the boxed version, you can substitute the milk with a plant-based milk instead, like almond milk or oat milk. Just make sure to use an unsweetened, unflavored version.
If you want to add some spice to this cornbread, you can add chopped jalapenos or a can of chopped green chilis. You can also add shredded cheese or corn kernels to give it a different taste and texture.
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Instant Pot Cornbread
Note: Made in a 6-qt Instant Pot
From a box:
- 2 packages Jiffy Corn Muffin Mix 8.5 oz each
- 1 cup milk
- 2 large eggs
- 1 egg
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
If starting from a box mix:
- Whisk the mix, milk and eggs in a bowl until combined.
If starting from scratch:
- Whisk the egg in a medium mixing bowl. Add the buttermilk and oil. Whisk until combined.
- Add all dry ingredients to the bowl and fold until combined.
For both mixes:
- Pour batter into a 6-cup silicon bundt pan (if using a metal pan, spray the inside first).
- Pour in 1 cup water (2 for 8 quart IP). Set the bundt pan on the trivet and use the handles to lower the trivet into the inner pot.
- Lock on the lid and set the vent to sealing. Cook on high pressure for 35 minutes.
- When done, allow the pressure to release naturally, about 15 minutes. Carefully remove the lid so water doesn’t pour down onto the bread. Lift the trivet out by the handles.
- Cool the cornbread for 5-10 minutes, then turn it out onto a cooling rack or cutting board.
There is no need to cover the pan with foil, just be careful when lifting the lid off so water doesn’t dump down onto the cornbread.
🥧 If you’re interested in more great recipes, I share all my favorite recipes over at A Food Lover’s Kitchen, and you’ll find air fryer recipes at Air Fry Anytime, and cocktails and drinks at Savored Sips. Check it out today!
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Laura spends a lot of her time cooking and creating recipes to share. She loves traveling and learning about new foods around the world to bring into her own recipes at home.