Famous Golden Cornbread with Honey Butter


  • 1 1/2 cups water
  • Baking spray
  • 1 1/3 cups all-purpose flour
  • 2/3 cup yellow cornmeal
  • 2/3 cup granulated white sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp table salt
  • 1 cup whole
  • 1/3 cup vegetable
  • 1 large egg plus 1 large egg yolk
  • 1 stick salted butter
  • 2 tbsp honey
  • a 7-inch, round, high-sided, pressure- safe springform pan
  • a pressure-safe rack or trivet
  • 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.
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