Famous Golden Cornbread with Honey Butter

Our IP Version of MARIE CALLENDER’S RESTAURANT & BAKERY Famous Golden Cornbread with Honey Butter

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.

Cuisine

American

Course

Side Dish

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

30-60 min, 4-6 servings, a 7-inch, a pressure-safe rack or trivet, all-purpose flour, american, baking powder, baking spray, Bruce Weinstein and Mark Scarbrough, contributed, cook 50 min, easy, granulated white sugar, high-sided, honey, large egg plus 1 large egg yolk, prep 5 min, pressure cook, pressure- safe springform pan, round, side dish, stick salted butter, table salt, vegetable, water, whole, yellow cornmeal

Prep Time

5 min

Cook Time

50 min

Servings

4-6 servings

Ingredients

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

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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