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instant-pot-sour-cream-cornbread-recipe

Instant Pot Sour Cream Cornbread Recipe

This Instant Pot Sour Cream Cornbread is moist, flavorful, and easy to make. Perfect as a side dish for any meal!
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 280 kcal

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

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:

For a spicier version, add some chopped jalapeños to the batter.

Nutrition value:

Calories: 280kcalCarbohydrates: 35gProtein: 5gFat: 13gSaturated Fat: 7gCholesterol: 70mgSodium: 380mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 1.5mg

Keywords:

Keyword Cornbread, Instant Pot, Sour Cream
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