Recipes
Famous Golden Cornbread with Honey Butter
4-6 servings
30-60 min
Easy
This sweet cornbread would also be a great breakfast, although the restaurant chain serves it as a side dish — and always with Marie Callender’s Famous Chili (page 170). The restaurant also serves it in squares, but we have to accommodate for the pot and cook the cornbread in a round pan, giving us wedges of cornbread.
INSTRUCTIONS
- Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Set a pressure-safe rack or trivet in the insert. Use baking spray to coat the inside of a 7-inch, round, pressure-safe springform pan.
- Whisk the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk in the milk and oil, then the egg and egg yolk, until a consistent if slightly grainy batter forms. Pour and scrape this mixture into the prepared springform pan. Lay a large paper towel over the top of the dish. (If desired, make an aluminum foil sling to get the pan on and off the rack — see page 13.) Set the pan on the rack or trivet and lock the lid onto the cooker.
- Set the Instant Pot for PRESSURE COOK or MANUAL on HIGH pressure. Set the time for 28 minutes with the Keep Warm setting off. The valve must be closed.
- When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the pot. Remove the paper towel. Use hot pads or silicone baking mitts (and/or the foil sling) to transfer the (hot!) springform pan to a nearby wire rack. Cool for 5 minutes.
- Mash the softened butter and honey into a uniform paste in a small bowl. Unlatch the ring side of the springform pan and remove the ring. Slice the cornbread into wedges and serve them with the honey butter on the side.
Notes
Other Pots , • Because of the size of the pan and the ingredient ratios, this recipe cannot be made in a 3- or 5-quart Instant Pot. , • For a 10-quart Instant Pot, you must use 2½ cups of water in the insert. You can otherwise complete the recipe as stated.
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About the chef
Bruce Weinstein and Mark Scarbrough
In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.
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