Instant Pot Cornbread
Ingredients
2 large eggs
1 cup milk
⅓ cup vegetable oil
1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup water for the Instant Pot
Equipment
- 7 inch cake pan or spring form pan that can fit comfortably in your instant pot.
- Instant pot
- Instant pot trivet
- Foil paper
- Mixing Bowl
- Whisk
- Large Spoon
Instructions
Step 1 Spray cake pan with baking spray and set aside.
Step 2 Pour 1 cup of water into the bottom of the Instant Pot and set aside.
Step 3 Add large egg to mixing bowl and whisk for 10 - 15 seconds. Then mix in milk, vanilla and oil.
Step 4 Add flour, cornmeal, sugar, cinnamon, nutmeg, salt, and baking powder.
Step 5 Pour batter into the prepped pan.
Step 6 Wrap the top in foil
Step 7 Place foil wrapped pan on the trivet (or a baking sling) and lower into the instant pot.
Step 8 Lock the lid and set pressure cook time to 55 minutes.
Step 9 When the pressure time stops, allow pressure to naturally release for 10 minutes, then press the quick release valve.
Step 10 Remove foil and cool or enjoy warm with some fresh butter.
