Instant Pot Cornbread
User Reviews
5
Instant Pot Cornbread
Description
The Instant Pot Cornbread recipe combines cornmeal, flour, sharp cheddar, and buttermilk enriched with pumpkin purée for moisture and subtle sweetness. The inclusion of fresh chives and optional crumbled bacon adds savory complexity. The batter is gently mixed by hand to keep some lumps, preserving the classic cornbread texture.
Cooking in a ceramic insert inside the Instant Pot under low pressure for 50 minutes yields a moist, tender cornbread that slides out cleanly when done. The recipe notes that using the regular metal insert requires a pot-in-pot method with water for best results and can affect the texture on top. Alternatively, a preheated cast iron skillet can be used in the oven to achieve a traditional baked cornbread with a crustier surface.
Once cooked, the cornbread is inverted onto a rack to cool before slicing. This approach yields a dense yet tender crumb with sharp cheese and savory bacon integrated throughout. The combination of pumpkin and buttermilk adds moistness without overwhelming flavor. This cornbread can accompany soups or salads, offering a satisfying and flavorful side dish.
For best results, use the ceramic insert in the Instant Pot if available. Avoid overmixing the batter to retain texture, and note that cooking times exclude pressure build-up and release. This recipe serves well as a make-ahead bread or a warm side. Using coarse or fine cornmeal will slightly influence texture; both are acceptable.
Ingredients
Instant Pot Cornbread Ingredients
- 1 1/3 cups buttermilk 300 ml
- 2/3 cup pumpkin puree or sweet potato purée, 150g
- 4 tbsp butter melted
- 2 egg beaten
- 1 1/2 tbsp maple syrup
- 1 1/3 cup cornmeal coarse, 240g
- 1 1/3 cup plain flour
- 1 1/3 cup cheddar cheese shredded, sharp
- 2 tsp baking powder
- 1 tsp salt or more, to taste
- 4 tbsp chives chopped
- Bacon optional, crumbled
Instructions
Instant Pot Cornbread Instructions
- In a large bowl, mix together the buttermilk, pumpkin purée, melted butter, eggs, maple syrup and paprika.
- Then add in the cornmeal, flour, cheese, baking powder, salt, chives and bacon (if using) and mix until combined. Don't over mix.
- Oil the Instant Pot Ceramic Insert, then add in some cornmeal and shake so that the bottom of the pan is evenly coated. Add in the batter and tap so that the cornbread batter is evenly spread in the insert.
- Cover the Instant Pot, select low pressure and set 50 minutes on the timer (you don't need to seal the instant pot).
- Let cook till done. The cornbread should slide out easily, but if not then slide a wooden skewer around the edges to help loosen.
- Then carefully invert the Instant Pot cornbread onto a rack and allow to cool.
Skillet Cornbread Instructions
- Preheat the oven to fan-assisted 190C / 210C / 400F / gas 6 and place a 9-inch cast iron skillet inside to heat up.
- Add the polenta, flour, baking powder, salt and baking powder in a large bowl and mix.
- Stir in the buttermilk, butter and eggs until combined, before adding in the chives and bacon (if using).
- Carefully remove the skillet from the oven, lightly oil it and reduce the oven temperature to fan-assisted 170C / 190C / 375F/ gas 5.
- Pour the cornbread batter into the hot skillet, smooth it out, then place in the hot oven to bake for 25 mins.
- Remove from the oven, let it cool for a few minutes before transferring to a wire rack to allow it to cool completely.
Notes
- Use the ceramic insert in the Instant Pot to prevent sticking; otherwise, employ the pot-in-pot method with added water.
- Mix the batter by hand and maintain some lumps for classic cornbread texture.
- Coarse or fine cornmeal, or regular polenta, can be used depending on availability and texture preference.
- Cooking time excludes the time needed for the Instant Pot to reach and release pressure.
- The cornbread pairs well with hearty soups and salads, making it a versatile side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 260mg | 11% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1865IU | 37% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 130mg | 13% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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