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cornbread on green tray over black background with honey stick and red flowers

Instant Pot Cornbread Recipe

Learn how to make 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.
Course Side Dish
Cuisine American
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 10 People
Calories 196kcal


  • 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


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.
    Ingredients on white marble background with words on top of each ingredient
  • Add all the wet ingredients, one by one. Mix well everything until all is incorporated.
    whisking cornbread batter
  • Pour batter into prepared pan. Wrap top with aluminum foil. Pour 1 ½ cup of water into the bottom of the Instant Pot.
    batter in baking pan
  • 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.
    fingers holding toothpick from the bread
  • 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.
    slices of bread on green tray

Oven Baked Instructions

  • Preheat the oven to 350°F. Grease an 8x8-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.
    honey being dripped to bread slices on green tray.



*** This post contain affiliate links, which means we will receive compensation if clicked on it or make a purchase.  Please read our full disclosure here!
*** It is important that you use a pan that fits the trivet or the instant pot properly.
*** 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.
*** Calories are estimated per serving.


Serving: 10People | Calories: 196kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 49mg | Sodium: 252mg | Potassium: 16mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Calcium: 68mg | Iron: 4mg