Instant Pot cornbread (homemade) with buttermilk is the perfect side dish for any holiday and great with chili! It is easy with a homemade batter or Jiffy muffin mix in a mini bundt pan. You can even add some chiles or jalapenos to make a bit spicy.
Now you can make pressure cooker cornbread for the holidays or any time of year and really good served with a bowl of Instant Pot chicken chili.! It’s definitely a favorite side dish Instant Pot recipes with cornmeal and buttermilk or Jiffy corn muffin mix.
Why would you bother cooking cornbread this way instead of putting it in your oven?? Well during the summertime there is NO way I am going to turn on my oven! If you have ever lived in a state where during the summertime it nears 100 degrees you are nodding your head right?
Now the biggest difference between baking it the traditional way and this is the denseness. It is under high pressure so not only does it become very moist but a bit heavy as well. With this type of bread that actually works quite well.
Made with Jiffy Muffin Mix
If you want the cheater Jiffy cornbread that is the easiest way ever. you would prepare 2 boxes Jiffy corn muffin mix with 1 cup milk (2% or whole is best to be as moist as possible) and 2 eggs first. You will follow the same steps below except that you doo not cover the top with foil, pressure cook on high for just 20 minutes with 10 minute natural release.
Homemade Cornbread Recipe
Below I have the directions for batter that is homemade. I used the recipe on the back of the Albers yellow corn meal box and then figured out the cook time myself. Whether you use boxed or from scratch you do not want to fill the pan more than 3/4 of the way full or it may overflow.
Ninja Foodi Pressure Cooker Cornbread
As a Ninja Foodi recipe you would use the lid that is not attached. I will say everyone has a preference when it comes to cornbread. One difference would be the add ins. Want to make spicy cornbread? Add some diced jalapenos if you do. I don’t prefer that but still like added flavor so I like added a can of diced chiles to ours.
It came out really well the first time around even though I wasn’t sure of the timing. I put it in for 35 minutes and once it cooled was cooked perfectly thru as you can see here. Yes you can make a batch in your oven, but if you love pressure cooking ALL THE THINGS (as I like to say), try this!
What can I add to cornbread mix?
Diced chiles are great, we did this with our air fryer cornbread too. Jalapenos cut into very small pieces. Shredded cheddar cheese is great but you want to keep it to a minimum or it will change the bake time. You can add small pinches of precooked bacon bits. We’ve added sugar on top to cornmeal muffins in the oven
Instant Pot Cornbread Recipe
Equipment
- 1 trivet
Ingredients
- 1 cup yellow corn meal, I used Albers brand
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk, or vitamin d milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 can chiles, minced, we used medium, 4 oz., optional
- 1 tsp jalapeno, diced, optional
Instructions
- Add all dry ingredients into a bowl and mix well.
- In another bowl gently whip your egg and add your buttermilk and oil, dump this into your dry mixture and fold together gently until combined.
- Add can of diced chiles (makes it taste really good and not spicy if you use mild, medium is great too). Fold together.
- Spray the inside of your 6 c bundt pan (this will fit inside a 6qt and 8qt Instant Pot or other pressure cooker). Pour batter inside.
- Cover top of bundt pan with a paper towel and then with foil and seal around edges.
- Put a trivet inside your Instant Pot with 2 cups water.
- Lower your bundt pan on to your trivet (use a sling so you can lift it back out).
- Close your lid and steam valve and set to pressure, high, for 35 minutes.
- Allow to naturally release. Take bundt pan out, remove foil and paper towel and cool on a cooling rack.
- Gently loosen edges from pan so it will slide out. Put cutting board or plate on top and carefully flip over. Remove bundt pan, cut and serve.
- Using Jiffy muffin mix – 2 boxes Jiffy corn muffin mix + 1 cup milk + 2 eggs. Do not cover the top with foil, pressure cook on high for 20 minutes with 10 minute natural release.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What meal goes well with cornbread?
It pairs perfectly with our Instant Pot chili so try them both tonight! Both save well if you do have leftovers and warm up nicely for lunch the next day(s).
- If you’re making this for a get together here are other Instant Pot side dishes you can make.
- For an additional dish you could make some Instant Pot corn on the cob for everyone to enjoy.
- Our Instant Pot creamed corn is yummy too
- All holidays need a serving of this Instant Pot corn casserole recipe too.
How long does cornbread last in the refrigerator?
To store cornbread, wrap it in plastic wrap or aluminum foil. Leave it out at room temperature for 1-2 days. If you want your cornbread to stay fresh for longer, wrap it in plastic wrap and store it in the fridge for 1 week.
How do you reheat day old cornbread?
- Bake in your oven and preheat to 350 degrees
- If you have cornbread leftovers, place it on a baking sheet
- Cover with aluminum foil
- Set your timer 10-15 minutes
- You can add moisture by drizzling honey on each piece before serving
I would like to try this recipes they look so good.
It’s so yummy
My Mother, 96 years old in January, loves cornbread, especially her Texas Mother’s cornbread which also uses buttermilk. Mother is lactose intolerant so she can’t have her Mother’s Texas cornbread. Do you suppose I could use Lactose Free Milk in your cornbread recipe? Or could I add vinegar to lactose free milk…will it make buttermilk like real milk does with vinegar?? Probably not.
I don’t think lactose free would be an issue
I just got an instant pot can’t wait to try this!
This cornbread looks delicious! I need an instant pot!
The finished product looks fabulous!! Thanks for sharing!!!
If you ever get the chance to do a video of making this, that would be awesome! Do you have a video of doing this method for a cake or other bread? Thank you.
Can I use 1% milk?
I haven’t tried it myself but I can’t imagine why not. I would think as long as the amount or measurement of liquid is the same the far percent shouldn’t matter, in fact I’m sure you could use a non dairy milk source too if you chose to, though a nut milk might add a little of it’s own flavor depending on what it is.
Wonder if I could cook this in a 6 inch round pan or a 7 inch springform pan. Do you think one of these would work?
Yes I am just not sure of the timing, haven’t done that yet. Just make sure it’s not filled over 3/4 full because it does rise. Would use same timing here and check. Let me know how it works!