Instant Pot Cornbread

I don’t know where you live, but it’s been incredibly hot in Florida this summer. And for that reason, the oven has not been used in several weeks. So I’ve been on a mission to create recipes for some of my favorite foods without heating up the whole kitchen… And this Instant Pot Cornbread is a result of that!

I don’t believe that cornbread should be sweet. Nothing against anyone who chooses that, it’s just not the way I grew up eating it. However, I find that adding just a little bit of sugar points to the actual corn flavor and makes it taste more like cornbread… If that makes any sense at all.

This easy Instant Pot cornbread recipe uses very simple ingredients: yellow corn meal, flour, egg, sugar, milk, salt and baking powder.  You might already have everything you need in your pantry to make it today. If you are missing something, let me guess – it’s probably cornmeal 🙂  If that’s the case, just get the cornmeal during your next grocery run and put that Instant Pot cornbread on the menu!

To make cornbread or any type of baked goods in the Instant Pot, you need a baking dish that fits inside the Instant Pot.  You can use any metal, ceramic or glass dish, I love using a simple 7-inch round Pyrex bowl.

This post contains amazon affiliate links which means that if you make a purchase after clicking one of those links, I will receive a small commission.

I spent a long time sitting in front of my computer and thinking about how to start this post. Do I write the incredible soft crumb texture of this Instant Pot Cornbread first?

Do I talk about the ingredients that I used to make the Cornbread moist without adding too much oil? Do I mention pumpkin and yogurt and eggs?

Should I start with the inspiration for the Instant Pot Cornbread or how to eat it or details about the ease of making it?

How about describing this cornbread? It’s soft and savoury. Slightly spicy and a little bit sweet. It’s delicious warm and cold. It keeps well on the counter for a few days and doesn’t get dry. It’s not crumbly and perfect to be sliced.

Or do I simply start with a statement? Statement that is contrary to what most people think about cooking in Instant Pot and specifically baking in an electric pressure cooking.


  • 1/2 cup pumpkin purée
  • 1 cup yogurt (or buttermilk or kefir)
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 cup grated cheddar
  • 3/4 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon sugar (optional)
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1.5 teaspoon baking powder
  • more oil and cornbread for the pot


  1. In a large bowl, whisk together the pumpkin purée, yogurt, eggs, and oil until smooth.
  2. Add the cheese and all the spices. Mix.
  3. Add the cornmeal and mix.
  4. Add the flour and baking powder and mix just until incorporated. Do not over mix. It's ok if the mixture is lumpy.
  5. Brush the Instant Pot ceramic insert with oil at the bottom and a bit on the sides.
  6. Add a little bit of cornmeal to the pot and shake to make sure that the bottom and a bit of the sides are covered. It will prevent the cornbread from sticking to the pot.
  7. Evenly spread the cornbread batter inside the ceramic insert of Instant Pot.
  8. Cover the pot with a lid. It does not matter if the valve is turned to sealing or not as the pot will not get pressurized anyway.
  9. Make sure to choose LOW pressure for Instant Pot. Set the time to 45 minutes.
  10. It'll take about 5 minutes for Instant Pot to heat up and then it'll start cooking and the countdown will start.
  11. Once Instant Pot beeps that the cooking of 45 minutes is done, open the lid. Carefully slide the knife around the edges of the Cornbread to loosen them and then invert the pot onto a plate.
  12. Serve warm or at room temperature.


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