The best Instant Pot Cornbread from scratch! Cornbread is a staple in the South, and now you can make it in the instant pot to go alongside any hot bowl of soup.
Did you know you can make cornbread in the instant pot? This essential side dish serves well with soups, black-eyed peas, greens, and hearty stews.
It is budget friendly and it so much better than the box version.
Instant Pot Cornbread
A meal is not complete without cornbread to some Southerners, and for good reason! Southerners enjoy cornbread in many different ways.
This instant pot cornbread is light, flavorful, sweet, and comes together quickly.
Although you will not see the usual golden crust as you would if it was baked in the oven, this bread is as equally delicious.
Cornbread Recipe Ingredients
This Instant Pot cornbread recipe checks every box. Even our little munchkins, who generally do not like cornbread, were happy eating slice after slice.
You can serve it for dinner, alongside any hot bowls of whatever soup you like best.
If you’re lucky enough to have leftovers, pop them in the freezer for another day, or scoff them for breakfast with a big slather of honey.
Here’s what you’ and chance you have all the ingredients in your pantry already:
- Cornmeal and all-purpose flour – You will need these to make the cornbread, as they are the base for making the batter. I like to use Medium Grind Cornmeal. It adds some texture to the bread, but doesn’t make the bread crunchy.
- Baking powder – This element will make the cornbread nice and fluffy.
- Milk – You may use any milk you’d like. However, depending on the milk you use, it may alter the taste. Milk is needed for moisture.
- Eggs – {Not photographed} The eggs will add richness and helps the cornbread puff up while it bakes in the instant pot or in the oven.
- Sugar – You can’t make good cornbread without a special sweet touch! You can use sugar or honey.
- Butter – Aside from the amazing flavor butter will bring, it’s also very good to help keep the bread from drying.
- Salt – Salt helps to balance all of the delicious flavors!
- Water – This will help the instant pot not get too hot.
Instant Pot Baking Process
This recipe couldn’t be easier. Find the complete recipe with measurements below. But for now, here’s what you need to do to make this recipe perfectly each time.
First, whisk together the eggs. Set aside. Then the dry ingredients. Set aside.
Next, pour the bowl of wet ingredients into the bowl of dry ingredients.
Stir until just combined – a few lumps are ok.
Next, pour the batter into a greased instant pot baking dish.
Wrap the top with foil. Place the dish in the instant pot. And cook on high for 25 minutes. Enjoy!
How to Store the Cornbread?
The cornbread can stay on the counter in a sealed container for 1-2 days at room temperature. You can also store cornbread in the fridge for up to 5 days.
Top Instant Pot Baking Tips
- It is important that you use a pan that fits the trivet or the instant pot properly.
- Be mindful that the cook time listed does not include time for the Instant Pot to reach the requested high-pressure temperature, nor does it include the time for release.
- Always add water the bottom of the pan to avoid the burn error message. If you do not add the water, it will interrupt the cooking process.
- Be mindful that the cornbread will not have that natural golden color as it would from baking it in the oven. This is completely natural as the pan is covered while baking.
- You can use either coarse or fine cornmeal in this recipe. Although I prefer the fine or medium cornmeal.
- Best to mix the batter by hand to avoid over-mixing. But a few lumps wouldn’t hurt either.
Homemade Cornbread Serving Suggestions
Did I mention that this is a great recipe to pair with chili but the combination of the lightly sweet cornbread and spicy chili is one to try.
If you are not in the mood for chili? That’s ok! Serve this cornbread with any soup or stew. These recipes would all be great choices:
More Favorite Baking Recipes
If you love this cornbread recipe, try one of these delicious baking recipes next:
Haitian Food Recipes To Pair With This Side Dish
This instant pot cornbread side dish is tasty no matter what, but I like it best with some of these flavorful side dishes.
Haitian Soup Joumou (Squash Soup)
Haitian Labouyi (Haitian Plantain Porridge)
Did you make this instant pot cornbread recipe? Pair it with this Instant Pot Collard Greens.
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Instant Pot Cornbread Recipe
Ingredients
- 1 ½ Cup Yellow Cornmeal
- 1 Cup All-Purpose Flour
- 4 Tsp. Sugar
- 2 ½ Tsp. Baking Powder
- ½ Tsp. Salt
- 2 Large Eggs Beaten
- 1 ½ Cup Milk
- ¼ Cup Unsalted Butter
- 1 Tsp. Vanilla Extract
- 1 ½ Water
Instructions
Instant Pot Instructions
- First, grease the instant pot baking dish. In a bowl, whisk egg until fluffy (set aside). In a separate bowl, mix together the dry ingredients.
- Add all the wet ingredients, one by one. Mix well everything until all is incorporated.
- Pour batter into prepared pan. Wrap top with aluminum foil. Pour 1 ½ cup of water into the bottom of the Instant Pot.
- Place the foiled pan on a trivet or sling, then place it on the instant pot. Close the lid and turn the valve to “SEALING.”Press HIGH PRESSURE and adjust the cook time to 25 minutes or until toothpick comes out clean from the middle. When done cooking, allow pressure to naturally release for 10 minutes. Afterwards, do a quick release.
- When done cooking, allow pressure to naturally release for 10 minutes. Afterwards, do a quick release.Remove the foil and allow the pan to naturally cool on the counter. Use a butter knife to help loosen the edges. Slice and enjoy as a side.
Oven Baked Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking pan or line the pan with parchment paper.In a large bowl, combine the cornmeal, flour, baking powder, and salt.In a medium bowl, whisk together the almond milk, eggs, sugar, and melted butter and vanilla extract.Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the pan and bake for 25 or until the toothpick comes out clean from testing it in the center. Let cool for at least 20 minutes before slicing.
Tara says
This recipe for cornbread is a staple in my house now. The instant pot makes it incredibly easy!
Mirlene says
Thank you, Tara!
Andrea says
This easy to make cornbread looks amazing! I can’t wait to taste it.
Mirlene says
Thank you, Andrea.
Gina Abernathy says
I had no idea you could make cornbread in an instant pot. So good!
Mirlene says
Thank you so much, Gina.
Emily says
This was delicious! This recipe is going on regular rotation for soup season! I appreciate the tips for the instant pot.
Mirlene says
Thank you, Emily!
Maggie says
I had no idea you could do this in the instant pot. It came out moist and delicious. We loved the cornbread!
Mirlene says
Thank you!
sonia says
This recipe is perfect for the holidays, perfect for me and my kids I will make it later this week !
Mirlene says
Thank you, Sonia!
Toni says
Thank you so much for the recipe! It turned out really good!
Mirlene says
So glad to hear that.
Elaine says
I love this cornbread recipe – that texture is just perfect (and exactly how I like it)!
Mirlene says
Thanks, Elaine!
Adriana says
This recipe is so clever need to start baking using my Instant pot. Looks so moist and perfect.
Mirlene says
Thank you 🙂
Tara says
This cornbread looks fantastic and I love how easily it comes together in the instant pot! Definitely perfect for pairing with soup. Yum!
Mirlene says
Thanks, Tara!
Melissa says
This looks really good. I am going to have to get a baking dish to fit the Instant Pot and try it! It looks like it would not be dry or crumbly like sometimes happens to my cornbread in the oven.
Mirlene says
Thank you very much, Melissa.
Megan says
Love me some cornbread- what a creative way to make it!
Nart at Cooking with Nart says
Love cooking food from scratch in my instant pot! You just gave me another recipe to try. The texture of your cornbread looks amazing! Who cares about the color, hehe.
Mirlene says
hahahah Thank you. I say the same thing. But the color does matter to some people. Thank you very much.
Eva says
Cornbread is not popular here in Europe but I love it! Thank you for this easy to follow recipes that shows how to make it in the instant pot! There is no excuse not to make more and more!
Mirlene says
Thank you, Eva!
Courtney says
This cornbread was easy to make and the perfect side for a bowl of chili. Thanks for sharing!
Mirlene says
That’s really great to hear, Courtney, Thank you.
Amber says
Definitely a must make! The cornbread was not dry, not overly sweet and pairs well with black eyed peas.