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–+ servings
Cornbread from a bundt pan

Instant Pot Cornbread

Whether it’s from the box, or from scratch - this recipe combines cornmeal, milk, and eggs to create a warm and moist cornbread.

Note: Made in a 6-qt Instant Pot

4.89 from 26 votes
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Prep Time 5 minutes
Cook Time 35 minutes
Pressurize Time 25 minutes
Total Time 1 hour 5 minutes
Course Side Dish, Snack
Cuisine American
Servings 10 Servings
Calories 212 kcal

Equipment

Ingredients
 

From a box:

  • 2 packages Jiffy Corn Muffin Mix 8.5 oz each
  • 1 cup milk
  • 2 large eggs

From scratch:

  • 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

Instructions
 

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.

Notes

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.
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.

Nutrition

Calories: 212kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 19mgSodium: 392mgPotassium: 103mgFiber: 2gSugar: 6gVitamin A: 63IUCalcium: 104mgIron: 1mg
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