Easy Homemade Cornbread ( Instant Pot, Oven Options )
Make Delicious Cornbread from scratch with basic pantry ingredients. It tastes way better than boxed cornbread. Delicious cornbread can be made in the oven as well as instant Pot.
Servings: 6
Calories: 399kcal
Cost: $5
Equipment
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- ¾ cup all-purpose baking flour I used gluten free version
- 1 teaspoon baking powder
- 1 teaspoon baking soda1 teaspoon sea salt
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- ¼ cup butter melted
Rest of the add-ins
- 1 cup sharp cheddar cheese grated divided ( use half in batter and the rest sprinkle on top)
- 1 large jalapeño peppers seeded and finely chopped divided
- 1 cup fresh or frozen corn
- ¼ cup raw sugar or any other sweetener
Instructions
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 Instant pot Cornbread is ready.
- Let it cool down some before slicing the cornbread. Enjoy !
How to Make Cornbread in the oven
- 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 !
Notes
- 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.
Nutrition
Serving: 1piece | Calories: 399kcal | Carbohydrates: 56g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 58mg | Fiber: 3g | Sugar: 10g