Comments on: Quick Instant Pot Cornbread

By: Barbara Schieving

Barbara Schieving — Sat, 30 Apr 2022 22:41:51 +0000

In reply to Josephine. What a delicious way to serve it!

By: Barbara Schieving

Barbara Schieving — Sat, 30 Apr 2022 22:41:39 +0000

In reply to Josephine. Thanks for the great review Josephine! Glad it was a hit.

By: Josephine

Josephine — Sat, 30 Apr 2022 18:28:36 +0000

In reply to Josephine. It was part of my 100% instant pot lunch. Chicken Josephine, glazed carrots, boiled, herbed onions and this corn bread. Was an absolutely delightful meal!

By: Josephine

Josephine — Sat, 30 Apr 2022 18:22:06 +0000

I have been waiting to try this. It was my first “baked good” in my instant pot. I used my small springform pan (uncovered) and also added a bit of pepper and honey! When I opened the lid, I was amazed! As the writer said, it was a bit moist on top but dried quickly – cracked me up watching it glide across the stove, Lol. It was a dense loaf, fully cooked and wonderful. Set it and forget it. . . Loving it. Thank you for this recipe! 👍

By: Barbara Schieving

Barbara Schieving — Sat, 18 Sep 2021 11:41:59 +0000

In reply to Patty. Thanks Patty!

By: Patty

Patty — Sat, 18 Sep 2021 09:41:18 +0000

Just made this in my Instant Pot with a 7 inch bundt pan-delicious! Followed your recipe but added 1 cup creamed corn and 2 tablespoons of low calorie sweetener. Came out perfect!

By: Barbara Schieving

Barbara Schieving — Sat, 31 Jul 2021 22:15:13 +0000

In reply to Debbie. Hi Debbie - yes, a canning trivet should work.

By: Debbie

Debbie — Sat, 31 Jul 2021 20:41:01 +0000

I only have a canning trivia for my pressure cooker XL will that work for cornbread

By: Barbara Schieving

Barbara Schieving — Sat, 13 Feb 2021 04:57:00 +0000

In reply to Jordan Lund. Hi Jordan - some clues to see if the cornbread is cooked without taking it out of the pan. It should have an internal temperature of about 195°F. The cornbread should pull away from the sides of the pan and the top should bounce back when lightly pressed. Was the pan silicone or metal? Did you use the Jiffy brand?

By: Jordan Lund

Jordan Lund — Sat, 13 Feb 2021 03:58:43 +0000

Did not work here. 20 minutes at high pressure, 10 min natural release, pressure release… Cornbread was still 90% liquid. Thin baked skin on the top, the rest uncooked batter. 🙁

Scooped it back into the bundt pan, trying again for 40 minutes high pressure. Will see what that does.