Honey Butter Cornbread Pressure Cooker Recipe
This sweet and tender honey butter cornbread is made quickly in the pressure cooker, giving it a golden crust and moist crumb for that perfect bite of comfort food.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker Electric, with trivet or sling
- 1 8x8 baking dish or muffin tin Greased
Ingredients
Main ingredients
- ½ cup butter melted
- ⅔ cup granulated sugar
- 2 tablespoons honey
- 2 large eggs
- 1 ¼ cups buttermilk shaken well
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup butter melted, for drizzling after baking
- 2 tablespoons honey for drizzling after baking
Instructions
Instructions
- Preheat your pressure cooker if possible and grease an 8x8 baking dish or muffin tin lightly.
- Whisk melted butter, granulated sugar, and honey together in a large mixing bowl until smooth.
- Add eggs one at a time, beating well after each addition.
- Pour in the shaken buttermilk and stir gently to combine without overmixing.
- In a separate bowl, mix the cornmeal, flour, baking soda, and salt.
- Slowly stir the dry ingredients into the wet ingredients until just combined. Some lumps are okay.
- Pour the batter into your prepared pan and place on a sling or trivet inside the pressure cooker above water level.
- Seal the lid and cook for 25 minutes at pressure. Use quick release to stop cooking, open carefully.
- Mix remaining melted butter and honey for drizzle.
- Brush the top of warm cornbread with the honey butter mixture, let sit 5 minutes before slicing and serving.
Notes
Try adding fresh corn kernels, chopped jalapeños, or cheddar cheese for variations. Store leftovers wrapped in fridge for 4 days or freeze slices for 2 months.