Can You Make Cornbread In The Instant Pot Without A Cake Pan

This Instant Pot Cornbread is perfectly light and fluffy, sugariness and succulent! It's the classic cornbread yous dearest, fabricated EASY in the Instant Pot!

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Who doesn't love a good former slice of homemade cornbread with a basin of your favourite beef stew or a succulent chili? Cornbread is a staple in our firm when stew, chili or soup is on the carte and this Instant Pot Cornbread is a stellar recipe that you've GOT to try! It's fluffy and tender, just a footling bit sweet, with the perfect classic cornbread texture. Trust me, you're going to love information technology as much every bit we do!

Ingredients for Instant Pot Cornbread

• vegetable oil
• applesauce
• eggs
• buttermilk
• cornmeal
• all purpose flour
• salt
• blistering powder
• baking soda
• shredded cheddar cheese (optional)

How to Brand Instant Pot Cornbread

Making cornbread in the Instant Pot is so easy! Follow these tips for best results!

1. Employ a cake pan. I can't stress this enough – don't try making cornbread directly on the bottom of the Instant Pot (without a cake pan). You lot'll get that dreaded burn notice and the cornbread will burn to the bottom of the pot.
2. Mix wet and dry out ingredients separately. Mixing the wet ingredients together and the dry out ingredients together and so combining them volition give your cornbread the perfect texture since all the ingredients will be evenly distributed throughout the concoction.
3. Grease your pan well, and line it with parchment paper. Grease your pan generously for easy removal. A circle of parchment paper on the bottom of the pan volition brand removing the cornbread And then easy!
4. Bake or Pressure Cook immediately after mixing. The leavening agents are activated as presently as the wet and dry ingredients are mixed together so for a fluffy and tender cornbread, broil it as soon every bit you can!
5. Cover the pan well. Use two layers of aluminum foil and create a firm seal around the edges of the pan with the foil. This will keep the cornbread moist, but prevent excess wet from entering the pan and making the cornbread very dense, moisture and soggy.
6. Go on the pan off the bottom of the Instant Pot. If you don't have a trivet, make a sling out of aluminum foil and identify it under the pan for easy removal. When you add the pan to the pot, place a heat-rubber bowl upside down on the bottom of the pot and identify the pan with the sling on meridian of the bowl to elevate it off the bottom of the pot. OR you can use a metallic trivet, or this OXO Pressure level Cooker Sling (chapter link) – an cheap footling kitchen gadget that works perfectly for recipes like this. If your Instant Pot didn't come with a metal trivet I'd HIGHLY recommend information technology!
7. Add water to the bottom of the Instant Pot. This will foreclose that dreaded burn detect and keep the cornbread dainty and moist as it bakes.
8. Remove the foil immediately after baking. Removing the foil immediately will prevent whatsoever liquid from dripping off the foil and onto the cornbread equally it cools, ensuring the top of the cornbread is the perfect texture.
9. Permit it cool before slicing or serving. Cornbread continues to bake on the inside afterward you remove it from the oven or Instant Pot, so exist sure to allow the cornbread cool in its pan for about 15 minutes before removing it from the pan to cool completely before slicing or serving.

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Serve this Instant Pot Cornbread with our family's favourite Instant Pot Beef and Bean Chili or this White Chicken Chili!

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I hope you love this recipe every bit much as we do! Permit me know in the comments below, what's your favourite recipe to make in the Instant Pot? I'd love to know!

KITCHEN PRODUCTS I RECOMMEND:

Looking for even more Instant Pot Recipes? Yous'll LOVE these!

• Instant Pot Beefiness and Bean Chili
• Instant Pot Sausage Pasta
• Instant Pot Fettuccine Alfredo
• Instant Pot Chocolate Cake
• Instant Pot Buffalo Chicken
• Instant Pot Apple Crisp with Berries
• Instant Pot Fried Rice with Chicken

Recipe Video

Scout the video below to run into exactly how I make this recipe. Y'all tin discover more succulent recipe videos on my YouTube channel

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• vi-quart or viii-quart Instant Pot

• three tablespoons vegetable oil
• one/2 cup unsweetened absurdity
• 3 eggs
• 1/2 loving cup buttermilk
• 1 loving cup cornmeal finely ground
• 1 loving cup all purpose flour
• 1 teaspoon table salt
• 1 tablespoon blistering pulverization
• one/2 teaspoon baking soda
• one loving cup shredded cheddar cheese

• Prepare an 8-inch springform pan by greasing it and lining the bottom with parchment paper. Add one cup of water to the bottom of the Instant Pot and set up aside.

• Add together the vegetable oil, absurdity, eggs, and buttermilk to a large mixing bowl and whisk to combine.

• Into a separate bowl, add the cornmeal, flour, salt, baking powder, baking soda, and cheese, stirring well to combine.

• Add the dry ingredients to the moisture ingredients and stir well until everything is combined and no streaks of flour remain.

• Pour the batter into the prepared pan and comprehend with 2 layers of aluminum foil, covering the pan very tightly.

• Lower the pan into the Instant Pot using a trivet to proceed the bottom of the pan from touching the bottom of the Instant Pot direct.

• Add together the hat, set the valve to sealing, and set the Instant Pot to pressure cook for 50 minutes on high pressure.

• After the pressure level cooking fourth dimension is upwardly, let the Instant Pot release force per unit area naturally for 10 minutes. Then release the rest of the force per unit area manually and remove the pan from the Instant Pot.

• Immediately remove the aluminum foil from the top of the pan and permit the cornbread cool completely before slicing and serving.

Shop this cornbread in an closed container for up to 3 days at room temperature, or freeze in an closed container for upwardly to iii months.

Serving: ane slice | Calories: 184 kcal | Carbohydrates: twenty g | Protein: 6 g | Fatty: 9 g | Saturated Fat: 6 m | Polyunsaturated Fat: one g | Monounsaturated Fat: 2 thousand | Trans Fat: 1 chiliad | Cholesterol: 52 mg | Sodium: 326 mg | Potassium: 200 mg | Fiber: 2 g | Saccharide: ii g | Vitamin A: 173 IU | Vitamin C: 1 mg | Calcium: 132 mg | Iron: 1 mg

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Source: https://thebusybaker.ca/instant-pot-cornbread/

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