I’ve done a LOT of things in my pressure cooker, but I have yet to bake anything in it. Oh, you didn’t know that baking in the Instant Pot is totally a thing? Yeah, I didn’t really either. Now, I’ve gone as far as cheesecake before, which in my mind makes at least a little sense considering when you make a cheesecake in the oven you usually use a water bath to keep the cheesecake moist. Bread though?
As it turns out, making cornbread in the pressure cooker works out REALLY well. In fact, I may never make cornbread any other way again. Yep, that’s how easy and tasty it was. Plus, cooking it this way means you get to lighten it up!
I was able to get away with subbing in almond milk and some creamed corn instead of some of the regular milk. I also cut the amount of sugar in half and used a natural sweetener too. The end result was this perfectly moist and delicious cornbread that had just enough sweetness and crumbly texture to soak up the bottom of a bowl of Pantry Pottage.
My favorite part is that this cornbread is fairly hands off. Just mix it up, pop it in the pressure cooker for a while and ta-da!
TheSkinnyFork.com Cornbread that you can make right in a pressure cooker. It comes out perfectly moist and yet still just a little crumbly! The perfect night to any comfort food or southern meal. Prep Time: 10 Minutes • Cook Time: 55 Minutes
Servings: 12 • Serving Size: 1 Slice • Calories: 176 • Fat: 7 g • Saturated Fat: 1 g • Carb: 25 g • Fiber: 1 g • Protein: 3 g • Sugar: 6 g • Sodium: 151 mg
• 1 Whole Large Egg
• 1/2 C. Unsweetened Almond Milk
• 1/2 C. Cream Corn
• 1/3 C. Vegetable Oil
• 1 C. Flour
• 1 C. Yellow Corn Meal
• 2 1/2 Tbsp. Sugar
• 2 1/2 Tbsp. Natural Sweetener
• 1 Tbsp. Baking Powder
• 1 Tsp. Salt
Directions:
Lightly coat the inside of a 7x3” push or springform pan with non-stick baking spray and wrap the bottom in foil; set aside.
Place 1 1/2 C. water into the base of the pressure cooker.
In a large bowl, whisk the egg for about 30 seconds or until foamy.
Add in the 1/2 C. milk, 1/2 C. cream corn, 1/3 C. oil, 1 C. flour, 1 C. cornmeal, 2 1/2 Tbsp. sugar, 2 1/2 Tbsp. natural sweetener, 1 Tbsp. baking powder, and 1 Tsp. salt. Stir until just combined.
Pour the batter into the prepared pan and cover with foil.
Lower the pan into the pressure cooker using the trivet.
Secure the lid and set the steam valve to ‘sealed’.
Set the instant pot to high pressure for 55 minutes.
Once done, allow the pressure to drop naturally for 10 minutes before doing a quick release.
Remove carefully from the pressure cooker and divide evenly into 12 pieces to enjoy warm right away.
Step-by-Step Photos:
Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher • B Healthy