Are you looking for a sweet cornbread laced with honey and dotted with corn kernels? This easy cornbread stays moist while being cooked in the pressure cooker. Soon to become your new favorite!
Instant Pot Sweet Cornbread is an easy cornbread recipe made with honey making it both sweet and moist. Made in the Instant Pot, it cooks in half the time!
Do you have one yet? You know what I am talking about… everyone is talking about it. The Instant Pot, of course!
I honestly didn’t think I needed another small appliance and then I got one and realized that I love it. The only items I use more are my mini food processor and KitchenAid Stand Mixer.
I’ve heard about baking bread in the Instant Pot. 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.
Of all my Instant Pot Recipes, Instant Pot Cornbread was one of the most difficult to master. I wasn’t worried about the actual taste or texture, it was how to cook bread in the Instant Pot. And it was challenging!
But don’t worry, after lots of trial and error, we figured it out. You won’t get a crunchy crust, but more of a moist and crumbly cornbread.
And can you beleive I didn’t even eat cornbread until I was in my late 20’s? Why? I have no clue. It just never looked good- dry and yuck. But man, I tried it and now I am obsessed! Same with my hush puppies recipe.
This is also a sweet cornbread recipe. While I love spicy cornbreads, like my Jalapeno Cornbread Muffins, I paired this with my Instant Pot Chili, which had some heat, so honey was needed to balance it out.
I also added whole corn kernels for texture, but feel free to omit them or add canned green chiles to the mix.
I like to drizzle honey on mine or pair it with Cinnamon Honey Butter, but you can really pair it with any of my flavored butter recipes. Molasses Butter is also a winner.
The only downfall to my Instant Pot Sweet Cornbread is that you can only make as much as you can fit into the Instant Pot. You will need a 7-inch springform pan to fit snugly into the inner pot.
I was able to get 8 good size slices out of mine, which was enough for two per person when serving chili.
If you need more, feel free to make several batches. And yes, you can freeze this cornbread. Just make sure to wrap it in plastic wrap and aluminum foil well. Keep frozen for up to 4 months.
If you want even more Instant Pot Recipes, check these out:
Instant Pot Sweet Cornbread
- 1 batch Homemade Jiffy Cornbread mix , click for easy homemade mix
- 2 tablespoons unsalted butter , melted
- 1/3 cup heavy cream
- 1 egg , lightly beaten
- 1/3 cup honey
- 1/2 cup corn , frozen or canned
- Cooking spray
- 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!
It was so yummy but, a little gummy on the bottom. Think next time I need to wrap entire springform pan like a envelope. Will try again.
Thanks for the feedback!
Love this sweet corn bread, gonna make several for an up coming cook out…
Thank you, Sandi! Glad you love it! Also jealous of where you are that you are still having cook outs (I have snow on the ground!)
After cooking the 20 minutes (TOTALly soup) then another 20, it was so bad I threw it out. Very disappointed!
I’m really sorry to hear that, Amy. Curious- are you at a higher altitude?
I did not have luck with this RECIPE. After the initial cook time it was nowhere near done. I put it in for another 20. We will see. Not really worth it. Can cook it in the oven in less Time.
Yikes, Michele, I am sorry to hear that. Out of curiosity… do you live at a higher altitude? I’m finding those who are having trouble do and need to use a conversion time table.
I did not have success with this RecipE. When it was finslly done, it did taste good. After the INITIAL cooking time, it was still liquidy. I put it back in another 10 minutes. It was beginning Cook. I did another 10 minutes. Then two more cooks for 5 minutes each. We verifIed that we used ofoper measurments. We did uss the box of Jiffy Cornbread Mix.
Hi Judy, I’m really sorry to hear that. I’ll go back and make it again to double check, although we’ve made it several times with success from the homemade Jiffy mix. We love the feedback and aim to make sure everyone is happy!
This took 25 minutes with natural release 10 min because of the altitude where I live. I adjusted for altitude 4,800 ft. the first time for 22 min, but the top was uncooked. people who write recipes should always refer to altitude chart for instant pot.
Unfortunately, I only write what I can test and I can’t test for altitude. I’m sorry the top didn’t cook properly. Thank you for the feedback.
How many cups of flour are in a “batch”? I am converting this idea to a GF and would like to know your ratios. Thank you!
Hi Sweets, I use this recipe as a copy of cornbread mix and there is 2/3 cup flour in that recipe. Enjoy! https://www.savoryexperiments.com/copycat-jiffy-cornbread-muffin-mix/
I used GF cornmeal as well as GF corn flour and it was amazing.
Yay! Thanks for stopping by to let us know!
I had no idea you can make cornbread in Instant Pot! Gotta give it a go myself:) so thanks for the inspiration!
That looks heavenly! I bet it would be delicious with a big pot of veggie chili!
That cornbread looks delicious – I bet it was perfect with your chilli. Yum.
I’m such a sucker for a great piece of cornbread!!