This instant pot cornbread recipe by The Mama Gourmet tutorial on YouTube is a unique recipe because it’s cooked in an instant pot. It looks so soft, fluffy and moist. Sweet honey cornbread is what I’m used to, but I know there are many people who have never had it. In the south, it’s common to have salty cornbread because it’s served as a dinner roll with your meal. Sweet cornbread is like a yummy dessert that is underrated. I’ve made this, but in the oven for my boyfriend since I don’t have an instant pot and he prefers sweet than salty. Honestly, sweet cornbread is like eating a cake.
- 1 large egg
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2/3 cup white sugar
- 1 tablespoon baking powder
- 1 tsp kosher salt
First, in a large bowl, whisk an egg until fluffy. Add the buttermilk, oil, cornmeal, flour, granulated sugar, baking powder, and salt. Mix until smooth and creamy. Then, grease a round pan and pour the batter. Cover the pan with a sheet of aluminum foil and press firmly around the rim to make sure no water will be able to get in. Add water to the instant pot and place it on the trivet.
Next, continue to watch The Mama Gourmet tutorial on YouTube for the baking temperature and time. Once finished, loosen the sides with a butter knife and carefully remove it from the pan by flipping it over onto a plate. Drizzle the cornbread with honey and top with butter.
Overall, if you have a pressure cooker, this would be a great cornbread recipe to try out because it is not dry. The sweetness from the honey and the saltiness from the butter balances the two out.