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instant pot cornbread with homemade jiffy mix. healthy and gluten free cornbread recipe that is great to serve with chili or soups.
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Instant Pot Cornbread

Instant Pot Cornbread is an easy to make side dish for cozy fall and winter soups or as a side for summer barbecues.  Moist and buttery, this healthy cornbread will be a family favorite!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 pieces
Author Lyndsey

Ingredients

  • 1 and ⅓ cups gluten free 1-to-1 baking flour
  • 1 cup non-GMO cornmeal
  • cup coconut sugar or organic raw cane sugar
  • 2 tablespoon baking powder
  • 1 teaspoon sea salt
  • 4 tablespoon ghee melted
  • 1 cup unsweetened almond milk or dairy milk
  • 2 large eggs beaten

Instructions

  • Mix together dry ingredients with melted ghee. Mix in milk and eggs.
  • Spray pressure cooker safe pan with coconut oil cooking spray. Pour 1 cup water into the pot of the Instant Pot or pressure cooker. Carefully pour batter into the pan and place on the trivet. Lower trivet into the Instant Pot.
  • Cook on manual high pressure for 20 minutes. Allow natural release for 10 minutes. Allow cornbread to cool in the pan for a few minutes before using a small knife to loose it from the pan. Allow cornbread to cool on a cooling rack. Top with butter or ghee and serve.