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Instant Pot Bacon Cheddar Cornbread Recipe Instant Pot Bacon Cheddar Cornbread Recipe


Instant Pot Bacon Cheddar Cornbread Recipe

Written by: Lucas Johnson

This instant pot bacon cheddar cornbread is my go-to comfort food. It's a savory delight, with crispy bacon and gooey cheese folded into a fluffy cornbread. It's a crowd-pleaser every time!

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Oh, get ready for some serious comfort food! I've got this bulletproof recipe for Instant Pot Bacon Cheddar Cornbread. Imagine this: warm, cheesy cornbread with smoky bacon bits, cooked to perfection in your Instant Pot. Once you give it a try, I promise, you won't look back! It's not just a cornbread, it's a game changer. So, let's fire up that Instant Pot and get cooking.

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.

READ MORE: Crab Recipes to Try in Your Pressure Cooker

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.

Serves: 8 people

Preparation time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes


  • 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


  1. In a mixing bowl, combine cornmeal, flour, baking powder, and salt.
  2. In another bowl, whisk together buttermilk, melted butter, and eggs.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. Stir in the shredded cheddar cheese and crumbled bacon.
  5. Grease a pan that fits in your Instant Pot and pour in the batter.
  6. Add 1 cup of water to the Instant Pot, place the trivet inside, and lower in the pan with the batter.
  7. Close the lid, set to high pressure for 25 minutes, and do a quick release.
  8. Carefully remove the pan from the Instant Pot and let the cornbread cool before slicing and serving.

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 28 g | Protein: 10 g | Total Fat: 18 g | Saturated Fat: 9 g | Trans Fat: 0 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 2 g | Cholesterol: 85 mg | Sodium: 540 mg | Dietary Fiber: 2 g | Sugar: 2 g | Calcium: 180 mg | Potassium: 160 mg | Iron: 2 mg | Vitamin A: 300 µg | Vitamin C: 0 mg

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

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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