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Bacon lovers, listen up! I've got a cornbread recipe that'll knock your socks off. This isn't your grandma's plain ol' cornbread – we're talkin' bacon and cheddar goodness cooked in an Instant Pot. Yep, you heard right. No oven needed! Just mix, pour, pressure cook, and boom – you've got yourself a moist, savory slice of heaven. Perfect for chili nights or as a standalone snack. Trust me, once you try this, you'll never go back to boring cornbread again.
Ingredients for Bacon Cheddar Cornbread
- Cornmeal: Adds a hearty texture and corn flavor to the cornbread, creating a classic and satisfying taste and consistency.
- All-purpose flour: Provides structure and helps the cornbread rise, ensuring a light and fluffy texture in the final product.
- Baking powder: Acts as a leavening agent, helping the cornbread to rise and become airy and tender when baked.
- Buttermilk: Adds moisture and tanginess to the cornbread, enhancing the flavor and creating a tender crumb in the texture.
- Butter: Contributes richness and flavor to the cornbread, ensuring a moist and delicious final result.
- Eggs: Bind the ingredients together, adding structure and moisture to the cornbread for a cohesive and tender texture.
- Cheddar cheese: Infuses the cornbread with a savory and cheesy flavor, creating pockets of gooey goodness throughout the bread.
- Bacon: Brings a smoky and salty element to the cornbread, adding depth of flavor and a crispy texture to each bite.
Tools & Equipment Needed
- Instant Pot: Cooks the cornbread quickly and evenly under pressure.
- Mixing bowl: Combines the dry and wet ingredients to form the cornbread batter effectively.
- Pan: Holds the cornbread batter inside the Instant Pot for cooking.
Instant Pot Bacon Cheddar Cornbread Recipe
This Instant Pot Bacon Cheddar Cornbread is a savory twist on a classic favorite. It's quick to prepare and cooks perfectly in your Instant Pot, making it a great side dish for any meal.
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Equipment
- Instant Pot
- Mixing Bowls
- Whisk
- Pan that fits in Instant Pot
- Trivet
Ingredients:
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup melted butter
- 2 eggs
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
Read more: Instant Pot Broccoli Cheddar Soup Recipe
Instructions:
- In a mixing bowl, combine cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together buttermilk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Stir in the shredded cheddar cheese and crumbled bacon.
- Grease a pan that fits in your Instant Pot and pour in the batter.
- Add 1 cup of water to the Instant Pot, place the trivet inside, and lower in the pan with the batter.
- Close the lid, set to high pressure for 25 minutes, and do a quick release.
- Carefully remove the pan from the Instant Pot and let the cornbread cool before slicing and serving.
Notes:
This cornbread is best served warm and can be paired with soups, stews, or enjoyed on its own.
Nutrition value:
Calories: 320kcalCarbohydrates: 28gProtein: 10gFat: 18gSaturated Fat: 9gCholesterol: 85mgSodium: 540mgPotassium: 160mgFiber: 2gSugar: 2gVitamin A: 300IUCalcium: 180mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make-Ahead and Freezing Tips for Bacon Cheddar Cornbread
Make Ahead Instructions
- Prepare the cornbread batter as directed.
- Cover the batter and store it in the refrigerator for up to 24 hours.
- When ready to bake, follow the baking instructions from the recipe.
Freezing Instructions
- Allow the cornbread to cool completely after baking.
- Wrap the cornbread tightly in plastic wrap and then in aluminum foil.
- Label the package with the date and freeze for up to 3 months.
- To reheat, thaw the cornbread overnight in the refrigerator and warm in the oven before serving.
Did you know that adding a tablespoon of honey to this instant pot bacon cheddar cornbread recipe can enhance the sweetness and moisture of the cornbread without making it overly sweet? It's a subtle trick to elevate the flavors!
Frequently Asked Questions
FAQ:
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk in this recipe. Just add a tablespoon of vinegar or lemon juice to a cup of milk and let it sit for a few minutes to sour before using.
Can I use pre-shredded cheese?
Pre-shredded cheese can be used, but freshly shredded cheese will give you a better melt and flavor.
How can I make this recipe vegetarian?
To make this recipe vegetarian, simply omit the bacon or replace it with vegetarian bacon or other meat alternatives.
Can I freeze the cornbread?
Yes, you can freeze this cornbread. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months.
What can I serve with this cornbread?
This cornbread pairs well with chili, soups, stews, or simply enjoy it on its own as a tasty snack.
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