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Easy Homemade Cornbread ( Instant Pot and Oven Options )

Easy Homemade Cornbread is sweet and savory bread. This Classic Southern Style cornbread is quintessential and much loved side dish. This recipe makes moist, rich and flavorful cornbread that has perfect melt in your mouth texture.

Cornbread is a classic soul food. It is our family favorite recipe. The recipe includes instructions to make this cornbread in electric pressure cooker like Instant Pot or in the oven.

Southern style cornbread sliced and served in beautiful setting with candle lit in the background.

Enjoy this old fashioned corn bread made from scratch from simple ingredients that you already have in your pantry.

THE RECIPE CARD IS LOCATED TOWARDS THE END. Amazon affiliate link disclosure is below as well. Please scroll along to read the details about making this recipe.

This sweet or savory cornbread makes the routine appearance in our Thanksgiving menu planning and other holiday dinners.


My mother in law has been making this delicious Classic Delicious Cornbread for as long as we can remember. Soft, melt-in-the mouth textures and the amazing flavors are the highlight of her corn bread.

It is always a big hit with all our guests including the kids during the holiday and game night family dinners.

My kids always request her to make this bread especially when we sorting out who makes what for Thanksgiving dinner. They call it Grandma’s Special Cornbread.

So this Grandma Special Cornbread will wow your guests too. Delicious bread with pretty appearance, slight crumbly and moist texture and homely feel. Perfect recipe!

Classic and glutenfree vegan cornbread displayed together.


Few years ago, when hubby and I decided to switch to gluten free and vegan food, we decided to adapt Grandma’s recipe and made necessary changes to it.

Few trial and errors after, we perfected the recipe to make Vegan and gluten free Corn-bread. This version tastes and feels just as good as classic. So we are excited to share that with you all too. In the Notes, I am including vegan and gluten free substitutes to make this Vegan Cornbread.

So you guys can choose which ingredients to use. Just stick to the entire set of ingredients for each recipe and you are good to go.

Vegan and glutenfree cornbread made in instantpot served on black platter.

I have made the recipes both ways numerous times and can assure you that it’s equally delicious both ways. So you don’t have to sacrifice the taste for your dietary preferences.

This tried and tested recipe also can be made in regular oven using bread pan or in Cast Iron Skillet. Beautiful crust and moist inside texture is something to swoon over.

Fresh out of the oven home made cornbread with cheesy top and bits of jalapeno peppers.


Last few years, we made this recipe using our electric pressure cooker Instant Pot. Especially I like to use my cake pan to make this bread InstantPot Cornbread

Texture wise, Instant Pot makes the beautiful cornbread pillowy cake like fudgy and moist. And not as crumbly.

So let’s check out two different cooking methods to make this Classic Cornbread. Choose your favorite and let’s get cooking.

Fresh out of pressure cooker delicious dome of homemade cornbread.

If you notice the list of ingredients, we like to add corn kernels and bits of chopped jalapeno pepper in the cake mix. That’s what makes this bread nice and sweet with a touch of spicy.

If spicy isn’t your thing, simply omit the jalapeno. But trust me, you will love a bite or two of mild spice kick while enjoying this delicious sweet bread.


Cornbread is meant to crumble. The grainy texture of corn meal makes it sort of crumbly fluffy texture. I love it exactly that way. It does however holds it’s shape decently when you slice it.

One important tip – wait for the cornbread to cool down a bit before slicing it. Let it sit and rest for few minutes after it’s made. This will help you get nice cut slices.

Also, be sure NOT to over mix the batter when you combine the dry and wet ingredients. Mix it in just enough so that everything is well combined. Over-mixing will lead to large cracks in the crust and lot more crumbles.

Holding a piece of homemade cornbread to show moist and slightly crumbly texture.


Cornbread is best served warm fresh, with some butter smeared on top. If you are using previously made and stored defrosted bread, make sure to warm it up in oven before serving.

I store leftover cornbread in the refrigerator for up to a week. You can wrap it in aluminum foil or in plastic wrap and freeze it for 2-3 months.

We use this Super Delicious Cornbread as one of the sides during Thanksgiving and Christmas dinner menu. It pairs superbly with Vegan Lentil Chili or Vegetarian Bean Chili for football and game day menu as well. We love to use it as a side dish along with hearty soups like Black Bean Soup , Creamy White Bean and Spinach Soup , Instantpot Split Pea Soup or Lentil Quinoa Soup.

Let’s Get cooking this delicious and Easy Homemade Cornbread. shall we?


  • 1 cup yellow medium grind cornmeal
  • 3/4 cup all-purpose baking flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 large jalapeño peppers seeded and finely chopped, divided
  • 1 cup sharp Cheddar cheese or Colby jack cheese  grated, divided
  • 1 cup fresh or frozen corn
  • 1 tsp sea salt
  • 1 cup buttermilk
  • 1/4 cup butter melted
  • 1/4 cup raw sugar or any other sweetener
  • 2 large eggs

Ingredients needed to make classic cornbread displayed.


Similar to any baking recipes, you want to combine all the dry ingredients together first in a mixing bowl.

Whisk together all the wet ingredients in a separate bowl. Mix well so the wet ingredients form a smooth slurry.

Gently pour the wet ingredient mixture over the dry ingredient mixture. Using the spoon, gently combine everything so there are no dry lumps. Do not over mix , otherwise cornbread will get too crumbly.

Pour the prepared bread batter in pre seasoned pan.

If you are using the oven to bake the cornbread, use pre-heated 375 F setting and bake for 25-30 minutes. Insert a toothpick in the middle and if it comes out clean, cornbread is ready.

Process shot collage to make classic cornbread.

If you are using Instant pot to make the cornbread, cover the cake pan with paper towel and wrap aluminum foil all around so no moisture can get inside. With a cup of water in main insert, put the cake pan on the trivet and put the trivet inside the main insert.

Close the lid and Manual Pressure Cook for 30 minutes vent sealed. After it’s done cooking do a natural pressure release. Remove the aluminum foil and paper towel from the cake pan. Your cornbread is ready.

Process shot collage to make home made cornbread in InstantPot.

If you make this Homemade Easy Cornbread Recipe, do let us know how you like it by star rating it and leaving a comment below. We would love to hear your feedback.

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Classic and glutenfree vegan cornbread displayed together.

Easy Homemade Cornbread ( Instant Pot, Oven Options )

Yield: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Delicious Homemade Cornbread recipe combines regular as well as vegan and gluten free alternatives to make this soul food. Delicious cornbread can be made in the oven as well as instant Pot.


Dry Ingredients:

  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose baking flour - I used gluten free version
  • 1 tsp baking powder
  • 1 tsp baking soda1 tsp sea salt

Wet Ingredients ( vegan/ GF options listed in the notes)

  • 1 large jalapeño peppers seeded and finely chopped, divided
  • 1 cup sharp cheddar cheese grated, divided ( use half in batter and rest sprinkle on top)
  • 1 cup fresh or frozen corn
  • 1 cup buttermilk 
  • 1/4 cup butter melted
  • 1/4 cup raw sugar or any other sweetener
  • 2 large eggs


Instant Pot Instructions

Add 1 cup of water to the Instant Pot. Grease and lightly coat the cake pan insert with oil spray and 1 to 2 teaspoons of corn meal and set aside.

In a large mixing bowl, combine all the dry ingredients.  Mix well.

In a separate bowl, whisk together all the wet ingredients. 

Pour over mixed dry ingredients and stir gently with a spoon until everything is just combined. Do not over mix. Pour the batter into the prepared cake pan insert and garnish with the remaining jalapeño slices and cheese.

Place a paper towel over the cake pan. Then cover the pan with aluminum foil and secure the aluminum foil around the cake pan. Make sure it's completely wrapped around so no moisture can go in. Place the cake pan on the trivet and gently put the trivet in the Instant Pot insert.

Cook on MANUAL or Pressure Cook for 30 minutes with Natural Pressure Release. Open the lid, lift the trivet carefully. Dab the excess moisture on the top with the paper towel. Then unwrap the aluminum foil and remove the paper towel. Your Instantpot Cornbread is ready.

Let it cool down some before slicing the cornbread. Enjoy !

Oven Instructions
Preheat the oven to 375 degrees F. Lightly grease a cake pan.

In a large mixing bowl, combine all the dry ingredients.  Mix well.
In a separate bowl, whisk together all the wet ingredients. 
Pour over mixed dry ingredients and stir gently with a spoon until everything is just combined. Do not over mix. Pour the batter into the prepared pan. Sprinkle remaining cheese on top.

Bake at 375 F degrees for 25-30 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.

Remove the cake pan from the oven. Let it cool down some before slicing the cornbread. Enjoy !


If you want to make the Cornbread Vegan and Gluten free, use these ingredients:

Dry Ingredients :
1 1/2 cups yellow cornmeal
1 cup gluten free baking flour
1 teaspoon baking powder
1 teaspoon baking soda
2 Tablespoons sugar
1 teaspoon sea salt

Wet Ingredients :
1 large jalapeño peppers seeded and finely chopped, divided
1 cup fresh or frozen corn
1/4 cup oil
1 Tablespoon apple cider vinegar
1 cup non-dairy milk

Nutrition Information:
Yield: 12 Serving Size: 1 piece
Amount Per Serving: Calories: 399Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 58mgCarbohydrates: 56gFiber: 3gSugar: 10gProtein: 11g

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using Nutritionix. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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MARY Palmet

Sunday 2nd of August 2020

What size list pan do you use if baking in the oven?


Monday 3rd of August 2020

You can use regular bread loaf pan or 8*8 brownie pan.


Sunday 2nd of August 2020

I'm new to the Instant Pot. I didn't see how much water to add to the pot. Should I just add the 1 cup or will I need more because it's bread?


Monday 3rd of August 2020

One cup water to the pot is enough. If you have bigger model 8qt, add 1.5 cup so there is enough to build the steam.

Esther Woelfle

Saturday 11th of January 2020

I’m looking forward to making this for an upcoming family dinner! One question about the vegan version – where it says “1 non-dairy milk”, I assume you mean 1 cup non-dairy milk?


Saturday 11th of January 2020

Yes 1 cup non dairy milk


Friday 22nd of November 2019

Liked the cornbread recipe!!! Liked the website too!!! Elaborate recipes n deliciously perfect pictures make it a delectable website!!! Thank you !!!

Loreto and Nicoletta Nardelli

Monday 18th of November 2019

This cornbread has such a lovely texture! Love the addition of corn kernels and the spiciness of the jalapeno. Thank you also for all the alternatives on how to make it.

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