Pressure Cooker Holiday Corny Cornbread is made with real ingredients and cooks right in the Pressure Cooker. Serve it up in less than an hour. Instant Pot Cornbread.
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Pressure Cooker Holiday Corny Cornbread
Pressure Cooker Corny Cornbread
Cornbread is something I love to cook in my oven in a very hot Cast Iron Skillet. It is something I make often.
Judy Facine from the Instant Pot and Pressure Cooker Recipes group recently make this Pressure Cooker Corny Cornbread in her 8 Quart Pressure Cooker and has allowed me to use her recipe and post it up for you all.
For an even more creamy Cornbread, check out my Holiday Creamy Cornbread recipe, which can be done in the Pressure Cooker or the slow cooker.
Pressure Cooker Guide Making & Using Foil Sling
Please see my article on Making and Using a Foil Sling in the Pressure Cooker.
It is cheap to make and you will find yourself using it all your Pot in Pot cooking. If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product.
Some people like to use Grafiti Bands Cross Style as they make it so easy to get pans and bowls in and out of the Pressure Cooker. The Grafiti Bands will hold the paper towel in place nicely, as well
Perfect Cornbread in the Pressure Cooker
Judy used an 8 inch Bundt Cake Pan in her 8 Quart Pressure Cooker, but an 8 inch Push Pan would work just as well.
If you have a 6 Quart Pressure Cooker, then you would want to use either a 6″ Fat Daddio’s Push Pan or a 7 inch Cake Pan.
The Cornbread will rise a lot, so if you use a 6″ Cake Pan, you will want to make two batches.
Moist interior of the Cornbread
Unlike a Cast Iron Cornbread, the center will be very moist and the exterior will not have a crunch, but is sure is delicious!
Please enjoy the Pressure Cooker Holiday Corny Cornbread!
Thank you, Judy, for sharing this recipe with me and my readers. 🙂
More Holiday Side Dishes to Enjoy.
Pressure Cooker Southern Style Green Beans
Super Easy Pressure Cooker Stuffing Recipe
Pressure Cooker Syracuse Salt Potatoes from New York
Pressure Cooker Instant Pot Mashed Potatoes
Kitchen Equipment and Essentials
- Instant Pot DUO80 (8 Quart)
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Porcelain & Bamboo Salt Box with Spoon
- Stainless Steel Trivet
- 3.5 Quart Stainless Steel Mixing Bowl
- 1.5 Quart Stainless Steel “Pot in Pot” Bowl
- 8 inch Bundt Cake Pan
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Here is the handy printable recipe:
Pressure Cooker Holiday Corny Cornbread
Ingredients
- 1 1/2 cups Yellow Corn Meal
- 2/3 cup White Sugar
- 2/3 cup All Purpose Flour
- 2 teaspoons Sea Salt
- 1 Tablespoon Baking Powder
- 2 Tablespoons Honey
- 1 cup Buttermilk or use my Make Your Own Buttermilk recipe
- 2 large Eggs
- 1 cup Frozen Corn thawed
- 1/4 cup Sour Cream
- 1/4 cup Butter melted
Instructions
- Combine wet ingredients in a small mixing bowl.
- Combine corn and dry ingredients in a large mixing bowl.
- Add the wet ingredients to the dry mix and combine just until mixed.
- Allow the mix to sit undisturbed for 15 minutes.
- Pour mixture into a greased 8 inch round pan or Bundt pan.
- Add 1 cup of water to Pressure Cooker cooking pot and place a trivet/rack in the pot.
- Carefully place 8 inch round pan on top of the rack.
- Lock on lid and close Pressure Valve
- Cook on High pressure for 20 minutes.
- When Beep sounds, do a Quick Release.
Notes
For a 7 inch pan - cook 25 minutes.
Nutrition
PIN this Pressure Cooker Holiday Corny Cornbread!
Pressure Cooker Holiday Corny Cornbread
Hi Jill. My bundt pan doesn’t fit in my 6-quart PC. How long should I bake this in the oven for, and what temperature? My bundt pan is silicone Thanks!
This is a wonderful recipe, Jill. In my neck of the woods, we call this Cornbread Pudding and serve it frequently with BBQ meats and poultry. It’s so good! Thank you!
ps….the website wouldn’t allow be to select 5 stars……but it IS 5 STAR!!
Thank you so much, Pam! Jill
I have tried this 3 times… 8″ round cake pan 20 Min high pressure with quick release and it has still been raw in the center.. What could I be doing wrong? Any help would be great We have been able to pick and taste the edges and it’s wonderful…. I want a HUGE PIECE though. LOL
Hi Jill, can whey be used instead of buttermilk? P.S. Thanks for all your great recipes. 🙂
Yes, Selene. Jill
I just made this in my IP Ultra 60 and it came out very, very dense. Plus there was a lot of water on the top from the condensation. Any suggestions?
Hello! Excuse my question, but the corn is in grain? I am doubtful, because I am Brazilian and in Brazil I have never seen a cake recipe with whole grains of corn, usually we grind the grains. I’m excited to test this recipe! Thank you very much and congratulations to the blog!
Hi Vania. Yes, whole kernel corn. 🙂 BTW, one of our favorite brands of coffee is from Brazil. We can no longer get it since we left Florida, but love your espresso. Jill
thank you! you’re very kind and I’m sorry you do not taste our coffee … I’m delighted by your blog and excited to meet new recipes! a happy 2018 for you and your family! thanks!!!
When you add sugar, it’s more of a muffin recipe, like jiffy; not the cornbread most Southerners grew up on.
Hi Shelby~
This recipe is not a Southern Cornbread recipe. It is sweet more cake like. I make a killer Southern Style Cornbread in my cast iron skillet. No sugar! Jill
Just made this. So good. Only thing I changed was added a few jalapenos chopped. Loved it.
Hi. I have just started using your site, love it with my gift of an Instant Pot. I’m in Texas and would like to recommend Mexican vanilla to you. It is the best I’ve tried in 58 years of cooking. Very cheap and comes in a fifth like whiskey. Usually about ten bucks at import stores or Mexican bakery. Clear or brown, but MAKE SURE it says “PURA” or you get imitation. Clear is stronger. Hope you can find it. Carry on talented gal! Susan Cassidy, Kerrville, TX.
Hi Susan~
Thank you for the recommendation. I use vanilla extract that I get from Costa Rica, as it is my favorite. Being so close to Tijuana, I’ve been able to get Mexican vanilla as well.
Jill
Hi Jill,
Can I use a 7″ Fat Daddio cheesecake pan or 7″ Fat Daddio ring mold pan for this?
Can I leave out the corn and still have the recipe come out?
Did you cover with foil like the cheesecake recipes?
Hi Debbie~
You can if you like.
Jill
Can I use egg substitute and another flour for the corn bread. Granddaughter intolerance to wheat rice flour and cows milk.
Thank You Linda
Hi Linda~
You can substitute some types of flour, however, rye, coconut and flours that contain no gluten won’t work.
As far as an egg substitute, that is fine.
Jill