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Pressure Cooker Holiday Corny Cornbread
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
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Pressure Release
10
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast, Side Dish
Cuisine:
Southern
Servings:
8
servings
Calories:
355
kcal
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
Serving:
0
g
|
Calories:
355
kcal
|
Carbohydrates:
57
g
|
Protein:
7
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Cholesterol:
68
mg
|
Sodium:
691
mg
|
Potassium:
387
mg
|
Fiber:
3
g
|
Sugar:
23
g
|
Vitamin A:
340
IU
|
Vitamin C:
1.5
mg
|
Calcium:
119
mg
|
Iron:
1.9
mg