Pour milk into a large measuring cup and stir in vinegar. Let sit 5 minutes (to become buttermilk).
Lightly grease the wells of egg bite tray and then take a pinch of sugar and sprinkle into each well. Shake egg bite tray to distribute sugar.
In a medium bowl add flour, cornmeal, the rest of the sugar, tapioca flour, baking powder and sea salt and combine.
Add melted butter to milk and whisk well. Crack in eggs and whisk, just to combine.
Slowly add wet mixture into dry mixture and with a fork, delicately combine, making sure not to beat or mix. The batter will be lumpy. Do not overwork the batter or the cornbread will be tough.
Add about 2 Tablespoons of batter into each well. Wells should be about 3/4 full.
Place 2.5 teaspoons of Instant Pot Spiced Cranberry Sauce into center of each well and with a small spoon, push the cranberry sauce deep it into the batter. Cover sauce with the batter that has risen on the sides, so that the sauce is sealed in well. Let sit for 10 minutes.
Add 1.5 cups of water to Instant Pot cooking pot and place in a trivet. Place tray on top of trivet.
Lock on lid and close pressure valve. Cook at high pressure for 5 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
Allow cranberry cornbread bites to cool before removing from tray.
A box of cornbread mix can be subbed for my homemade cornbread recipe, but adjustments need to be made. Add 1.5 teaspoons of baking powder and reduce liquid in cornbread mix by 2 Tablespoons.
If using smaller egg bite trays, reduce cook time to 5 minutes.
For a less "cakey" batter, add an additional 1/4 cup cornmeal and 1/4 cup milk to recipe.