Perfect Semi-homemade Cornbread [Instant Pot Pressure Cooker]
Mmmm… cornbread. I love cornbread. I love cornbread with a lot more than chili – it’s a great bread-side to most any meal. Love it.
What I don’t love though – really crumbly cornbread. Anyone else dislike crumbly cornbread?
So I have to admit, I don’t often truly home-make cornbread. I don’t really feel the need to because I am IN LOVE with Jiffy – Jiffy corn muffin mix is the best. It’s affordable, it’s easy, it only needs a couple ingredients, and its the perfect level of sweetness. It’s just the best, and I don’t feel the need to recreate what is already good. So, hence the semi-homemade title…
I use the ingredients the both calls for, but I also add a pinch of salt, black pepper and my trick is (shhhh) 1/4 t baking soda. What?!? Why you ask? Because I want to make SURE it is light and fluffy and I find that extra kick of baking soda (in addition to whatever Jiffy already puts in it) does the trick!
Another trick! Beat the egg and milk the box calls for thoroughly before adding to dry box ingredients. This will help prevent you from over-mixing the cornbread batter – you really want it to just come together, perhaps even a couple lumps still. Do NOT over-mix!
One more trick – use a springform pan! I use the Nordic Ware 7 inch non-stick springform. This is especially important in the Instant Pot. A round glass Pyrex would work, too. I have my favorite Instant Pot accessories, and this springform pan is high on the list!
Of course, I always cook it in my oven. And, sadly, it’s usually a certain level of crumbly. The habit I was getting into was making corn muffins – I found that at least this allowed a solid serving without crumbs until the person eating it had it on their plate. Better than trying to cut it and serving them crumbs.
Cornbread, in the Instant Pot? I honestly didn’t think would work. When I opened the lid, I thought for sure it would be raw, or overcooked, or rubbery, or something weird.
However… drum roll please…
It was PHENOMENAL – quite honestly, it was thee BEST cornbread I have EVER had.
It was moist, it was fluffy, it was that perfect sweet Jiffy cornbread always is.
Lightly spray 7 inch spring form pan with cooking spray (you can also use a pie dish that will fit into IP, or any oven safe bowl).
Crack egg into small mixing bowl, add milk, and beat thoroughly. Add salt, pepper and baking soda. Mix thoroughly. Add Jiffy cornbread mix. Lightly mix until just combined – do not over mix. Pour batter into springform pan. Scatter butter on top of batter.
|Cornbread ready to Instant-Pot-bake!|
Carefully place on top of rack in IP. (I do not cover, but some prefer to cover with aluminum foil to prevent any liquid from getting in their batter – I honestly prefer it uncovered so it stays moist!)
Close lid, turn vent to “Sealing”. Press “Manual” and adjust time using “+/-“ buttons to 10 minutes.
Perfect Semi-homemade cornbread
|Perfect Semi-homemade Cornbread, straight out of the Instant Pot!|
|Let them eat Cornbread!
And while they do, get another one cooking because you’ll probably need seconds and then some!