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Instant Pot Sour Cream Cornbread Recipe Instant Pot Sour Cream Cornbread Recipe


Instant Pot Sour Cream Cornbread Recipe

Written by: Emily Smith

This Instant Pot Sour Cream Cornbread is my go-to comfort food. It's moist, slightly sweet, and so easy to whip up. Perfect with a bowl of chili on a chilly day!

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Ever whip up a batch of cornbread that leaves a smile on every face around the dinner table? That's just what my Instant Pot Sour Cream Cornbread does. I infuse the classic comfort food with a tangy twist. Imagine biting into a warm slice, fluffy and packing a delicious punch. No one can resist the allure of this homespun delight. Trust me, being a home cook for years, this heavenly treat will make you a star in your kitchen!

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: Instant Pot Bacon Cheddar Cornbread 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.

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 baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 1/4 cup honey
  • 2 eggs


  1. In a bowl, mix together cornmeal, flour, baking powder, baking soda, and salt.
  2. In another bowl, whisk together sour cream, milk, melted butter, honey, and eggs.
  3. Combine wet and dry ingredients until just mixed.
  4. Pour the batter into a greased pan that fits in the Instant Pot.
  5. Add 1 cup of water to the Instant Pot, place the trivet inside, and lower the pan onto the trivet.
  6. Close the lid, set to sealing, and cook on high pressure for 25 minutes.
  7. Allow for a natural pressure release for 10 minutes before quick releasing any remaining pressure.
  8. Carefully remove the pan from the Instant Pot and let the cornbread cool before slicing and serving.

Nutritional value:

Per Serving in Calories: 280 kcal | Carbohydrates: 35 g | Protein: 5 g | Total Fat: 13 g | Saturated Fat: 7 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 2 g | Cholesterol: 70 mg | Sodium: 380 mg | Dietary Fiber: 2 g | Sugar: 10 g | Calcium: 100 mg | Potassium: 150 mg | Iron: 1.5 mg | Vitamin A: 200 µg | Vitamin C: 2 mg

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.

Common Questions About Making Cornbread with Sour Cream

Can I use Greek yogurt instead of sour cream in this recipe?
Yes, you can substitute Greek yogurt for sour cream in equal amounts for a tangy twist.
Can I use a different type of flour instead of all-purpose flour?
Yes, you can experiment with whole wheat flour or gluten-free flour blends for a different texture and flavor.
Can I add extra ingredients like cheese or jalapenos to the cornbread?
Absolutely! Feel free to customize the cornbread by adding your favorite ingredients like cheese, jalapenos, or even bacon for a flavorful variation.
How should I store the leftover cornbread?
Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Can I freeze the cornbread for later?
Yes, you can freeze the cornbread by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. Thaw in the refrigerator before reheating.

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