Instant Pot Cornbread
Instant Pot Cornbread is a southern classic with a pressure cooker twist.
Servings: 6 Servings
Calories: 298kcal
Equipment
- Mixing bowl
- Measuring cup
- 7-inch cake pan
- Instant Pot
- Aluminum foil
Ingredients
- 2 cups self-rising white corn meal mix
- 2 tablespoons unsalted butter melted
- 1/3 cup honey
- 1 egg beaten
Instructions
- Mix together ingredients until smooth, being careful to not overmix.
- Spray a 7-inch pan with non-stick cooking spray and pour batter into the pan and spread it out evenly. Cover tightly with foil.
- Turn pressure valve to sealing and set manual pressure on high for 20 minutes.
- Do a quick release when pressure time has finished.
- Remove the pan from the Instant Pot and allow it to cool for five minutes before cutting.
Nutrition
Calories: 298kcal | Carbohydrates: 57g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 759mg | Potassium: 138mg | Fiber: 4g | Sugar: 15g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 3mg