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I've been tinkering with cornbread recipes for years, and this Instant Pot version is my new favorite. Moist, tender, and packed with flavor, it's become my go-to when craving comfort food. Sour cream adds richness, while honey brings just enough sweetness. Best part? No need to heat up your kitchen - this cornbread comes together quickly in your pressure cooker. Perfect alongside chili or as a standalone snack, you'll find yourself making this recipe again and again.
Ingredients for Sour Cream Cornbread
- Cornmeal: Adds a hearty texture and corn flavor to the cornbread, giving it an authentic and delicious taste.
- All-purpose flour: Provides structure and helps the cornbread rise, creating 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.
- Baking soda: Works with the sour cream to create a light and fluffy texture in the cornbread.
- Sour cream: Adds moisture, richness, and a tangy flavor to the cornbread, making it tender and flavorful.
- Milk: Helps to create a moist and tender crumb in the cornbread, adding richness and flavor.
- Butter: Contributes to the flavor and richness of the cornbread, creating a moist and tender texture.
- Honey: Adds sweetness and a subtle flavor to the cornbread, balancing the tanginess of the sour cream.
- Eggs: Act as a binding agent, helping to hold the cornbread together and contribute to its structure and texture.
Read more: Zucchini Sour Cream Casserole Recipe
Essential Tools for Making Cornbread in the Instant Pot
- Instant Pot: Essential for pressure cooking the cornbread efficiently and evenly.
- Mixing bowl: To combine the dry and wet ingredients thoroughly for a well-mixed batter.
- Pan: Needed to pour the batter in and fit it inside the Instant Pot for cooking.
Instant Pot Sour Cream Cornbread Recipe
Equipment
- Instant Pot
- Mixing Bowls
- Trivet
- Greased Pan
Ingredients:
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup melted butter
- 1/4 cup honey
- 2 eggs
Read more: Squash Casserole Recipe with Sour Cream
Instructions:
- In a bowl, mix together cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, whisk together sour cream, milk, melted butter, honey, and eggs.
- Combine wet and dry ingredients until just mixed.
- Pour the batter into a greased pan that fits in the Instant Pot.
- Add 1 cup of water to the Instant Pot, place the trivet inside, and lower the pan onto the trivet.
- Close the lid, set to sealing, and cook on high pressure for 25 minutes.
- Allow for a natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Carefully remove the pan from the Instant Pot and let the cornbread cool before slicing and serving.
Notes:
Nutrition value:
Keywords:
Read more: Beef Stew with Sour Cream
Can You Make Sour Cream Cornbread Ahead of Time?
Make Ahead Instructions
- Prepare the cornbread batter as instructed.
- Cover the pan with plastic wrap and store it in the refrigerator for up to 24 hours.
- When ready to cook, follow the cooking instructions as usual.
Freezing Instructions
- Allow the cornbread to cool completely.
- Wrap the cornbread tightly in plastic wrap and place it in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw in the refrigerator before reheating in the oven or microwave.
One interesting twist you can add to this recipe is to mix in some chopped jalapeños for a spicy kick. It adds a nice contrast to the sweetness of the cornbread and gives it an extra layer of flavor.
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