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Home / Recipes / Pressure Cooker / Pressure Cooker Side Dishes / Pressure Cooker Holiday Corny Cornbread (Instant Pot)

Pressure Cooker Holiday Corny Cornbread (Instant Pot)

June 20, 2016 By Jill Selkowitz / 21 Comments Updated September 20, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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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 Holiday Corny Cornbread
  • Pressure Cooker Holiday Corny Cornbread

Pressure Cooker Holiday Corny Cornbread

Pressure Cooker 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

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

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

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!

 

Pressure Cooker Corny Cornbread

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

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Pressure Cooker Holiday Corny Cornbread

Pressure Cooker Corny Cornbread

Pressure Cooker Holiday Corny Cornbread

4.60 from 5 votes
Print Pin SaveSaved! Rate
Course: Breakfast, Side Dish
Cuisine: Southern
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Pressure Release: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 8 servings
Calories: 355kcal
Author: Jill Selkowitz

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
US Customary - Metric

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 6 inch pan - cook 30 minutes.
For a 7 inch pan - cook 25 minutes.

Nutrition

Nutrition Facts
Pressure Cooker Holiday Corny Cornbread
Amount Per Serving (0 g)
Calories 355 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 68mg23%
Sodium 691mg30%
Potassium 387mg11%
Carbohydrates 57g19%
Fiber 3g13%
Sugar 23g26%
Protein 7g14%
Vitamin A 340IU7%
Vitamin C 1.5mg2%
Calcium 119mg12%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Pressure Cooker Holiday Corny Cornbread!

Pressure Cooker Holiday Corny Cornbread

Pressure Cooker Holiday Corny Cornbread

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June 20, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Juliette says

    November 19, 2020 at 5:30 pm

    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!

    Reply
  2. Pam says

    June 11, 2018 at 6:32 pm

    5 stars
    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!!

    Reply
    • Jill says

      June 11, 2018 at 8:40 pm

      Thank you so much, Pam! Jill

      Reply
  3. Pam says

    March 10, 2018 at 4:24 am

    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

    Reply
  4. Selene says

    February 24, 2018 at 1:06 pm

    Hi Jill, can whey be used instead of buttermilk? P.S. Thanks for all your great recipes. 🙂

    Reply
    • Jill says

      February 24, 2018 at 5:24 pm

      Yes, Selene. Jill

      Reply
  5. Kathleen Schilling says

    January 25, 2018 at 2:43 pm

    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?

    Reply
  6. Vania says

    January 15, 2018 at 10:10 am

    5 stars
    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!

    Reply
    • Jill says

      January 15, 2018 at 11:36 am

      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

      Reply
      • Vania says

        January 15, 2018 at 5:49 pm

        5 stars
        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!!!

        Reply
  7. Shelby says

    July 3, 2017 at 6:32 pm

    3 stars
    When you add sugar, it’s more of a muffin recipe, like jiffy; not the cornbread most Southerners grew up on.

    Reply
    • Jill says

      July 3, 2017 at 7:21 pm

      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

      Reply
  8. September says

    February 17, 2017 at 4:56 pm

    Just made this. So good. Only thing I changed was added a few jalapenos chopped. Loved it.

    Reply
  9. Susan Cassidy says

    December 1, 2016 at 3:41 pm

    5 stars
    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.

    Reply
    • Jill says

      December 1, 2016 at 3:45 pm

      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

      Reply
  10. Lisa says

    November 19, 2016 at 7:08 am

    Hi Jill,

    Can I use a 7″ Fat Daddio cheesecake pan or 7″ Fat Daddio ring mold pan for this?

    Reply
  11. Debbie G says

    October 10, 2016 at 9:33 am

    Can I leave out the corn and still have the recipe come out?

    Reply
  12. Debbie says

    October 4, 2016 at 8:14 pm

    Did you cover with foil like the cheesecake recipes?

    Reply
    • Jill says

      October 6, 2016 at 12:20 pm

      Hi Debbie~

      You can if you like.

      Jill

      Reply
  13. Linda says

    July 19, 2016 at 11:34 am

    Can I use egg substitute and another flour for the corn bread. Granddaughter intolerance to wheat rice flour and cows milk.
    Thank You Linda

    Reply
    • Jill says

      July 19, 2016 at 12:01 pm

      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

      Reply

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