Are you looking for a sweet cornbread laced with honey and dotted with corn kernels? This easy Instant Pot cornbread stays moist while being cooked in the pressure cooker. Soon to become your new favorite!
Do you have one yet? You know what I am talking about… everyone is talking about it. The Instant Pot, of course!
I’ve heard about baking bread in the Instant Pot (like Instant Pot banana bread.) It helps keep it moist… but on the other hand since none of the moisture emits, so it is also hard to get it to bake properly.
Why You’ll Love This Instant Pot Cornbread Recipe
Classic cornbread that’s simplified with jiffy corn muffin mix and a pressure cooker pot- what’s not to love about this homemade cornbread?
- Easy recipe – While cornbread isn’t especially difficult to make, this one is super simple because of the minimal ingredients and use of the Instant Pot.
- Serve with anything – Whether pairing with a nice bowl or chili or serving with Thanksgiving dinner, this cornbread will be a winner.
- Perfect texture – While each cornbread recipe has a different texture, this one is a tender cornbread that is sure to make your mouth water.
You can easily find the ingredients to this instant pot cornbread either in your pantry or at the grocery store.
- Jiffy Cornbread mix – You can either buy the box at the store or use my homemade jiffy cornbread mix. It simplifies the need for dry ingredients.
- Unsalted butter – You will want this to be melted. A fat that adds flavor, richness, and moisture to baked goods. I use unsalted so I can control the saltiness.
- Heavy cream – Rather than using milk, I like to use heavy cream. It’s has lots of milk fats and adds a great amount of moisture to your cornbread.
- Egg – Always assume a recipe is calling for large eggs. You’ll want this to be lightly beaten.
- Honey – Rather than use sugar, like the flavor that honey adds to the cornbread batter.
- Corn – You can either use fresh, frozen or canned. It adds the perfect texture and crunch to this instant pot cornbread recipe.
How to Make Instant Pot Cornbread
You are going to love how easy it is to make this pressure cooker cornbread.
- Combine ingredients. Combine cornbread mix, melted butter, heavy cream, egg, honey and corn in a medium mixing bowl. Fold together until just mixed and wet. Too much mixing will result in tough bread.
- Add batter to pan. Coat a 7-inch springform pan with cooking spray or vegetable shortening. Wrap the bottom of the pan TWICE in aluminum foil to prevent batter from leaking out or water getting in. Pour prepared batter into pan. Cover tightly with aluminum foil.
- Prepare Instant Pot. Place trivet in the inner pot. Pour in 1 cup water into the pot. Gently place the springform pan on the trivet.
- Manual high pressure. Lock lid in place, set vent to “sealed” and place on manual high pressure for 45 minutes.
- Natural release. Use natural release method and carefully remove from inner pot. Remove aluminum foil and allow to cool for 5 minutes before cutting and serving.
What to Serve with Instant Pot Cornbread
I like to serve Instant Pot Cornbread with Cinnamon Honey Butter or Molasses Butter and then a drizzle of honey, maple syrup or even agave nectar. Doing it that way makes a wonderful breakfast for a crowd or sweet treat alongside a spicy chili or BBQ pulled pork. Here are a few of our favorites:
Leftover cornbread also makes for an excellent stuffing base and can even be cut in half and used in my Chicken Enchilada Pie, the perfect way to hide veggies from kids!
Also use it to make cornbread croutons, cornbread salad or can be used as the base for a cornbread casserole!
There are plenty of ways you can make this easy instant pot cornbread your own!
- Make it cheesy – Add some freshly grated sharp cheddar cheese or parmesan cheese into the cornbread batter.
- Spice it up – Try adding some jalapeño peppers or even some red pepper flakes into the moist cornbread for some extra spice.
- Different pans – Any pan that serves as an Instant Pot insert will work. Try using egg bite molds for Instant Pot cornbread muffins.
Storage and Freezing
This best Instant Pot Cornbread both stores and freezes well.
How to Store Cornbread
For best results, eat fresh or within 1 day. Do reheat it lightly to revive.
- Allow the cornbread to cool completely at room temperature. If it is hot, the steam will make it mushy and rubbery when thawed.
- Wrap the cornbread tightly in plastic wrap or aluminum foil to prevent moisture loss and to keep it fresh.
- Store the wrapped cornbread in an airtight container or a resealable plastic bag.
- Keep the container or bag in a cool, dry place, such as a pantry or bread box.
- Cornbread stored at room temperature is best consumed within 2-3 days to ensure optimal freshness. Since it has so much moisture, it can also start to develop unwanted mold.
How to Freeze Cornbread
Freezing is easy!
- To freeze cornbread, it’s best to do so before cutting it into slices. However, if you’ve already cut it, that’s fine too. The edges dry out so it if it is in one big piece, you’ll have less occurrence of this.
- Wrap the cornbread tightly in plastic wrap or aluminum foil to prevent freezer burn and maintain its moisture.
- Place the wrapped cornbread in a heavy-duty freezer-safe plastic bag or a vacuum-sealed bag, removing as much air as possible.
- Place the bag in the freezer, ensuring it lies flat to prevent the cornbread from getting squished.
- Frozen cornbread can be stored for about 2-3 months. While it might still be safe to eat after this period, the quality may begin to deteriorate.
More Instant Pot Recipes
I can honestly tell you that I love my IP- here are a few more favorite Instant Pot Recipes.
Instant Pot Cornbread Recipe
- Combine cornbread mix, melted butter, heavy cream, egg, honey and corn in a medium mixing bowl. Fold together until just mixed and wet. Too much mixing will result in tough bread.
- Coat a 7-inch springform pan with cooking spray. Pour prepared batter into pan. Cover tightly with aluminum foil.
- Place trivet in the inner pot. Pour in 1 cup water. Gently place the springform pan on the trivet.
- Lock lid in place, set vent to "sealed" and place on manual high pressure for 45 minutes.
- Use natural release method and carefully remove from inner pot. Remove aluminum foil and allow to cool for 5 minutes before cutting and serving.
- If you’ve tried this recipe, come back and let us know how it was!