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.
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.
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.
The Cornbread will rise a lot, so if you use a 6″ Cake Pan, you will want to make two batches.
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. 🙂
- Instant Pot DUO80 (8 Quart)
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alpha Armour 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
Here is the handy printable recipe:
- 1½ cups Yellow Corn Meal
- ⅔ cup Sugar
- ⅔ cup Flour
- 2 teaspoons Salt
- 1 Tablespoon Baking Powder
- 2 Tablespoons Honey
- 1 cup Buttermilk (or 1 teaspoon vinegar mixed with milk to make 1 cup)
- 2 large eggs
- 1 cup Frozen Corn, thawed
- ¼ cup Sour Cream
- ¼ cup Butter, melted
- 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.