Recipe
Instant Pot Cornbread with Peanut Butter Recipe
Published: April 1, 2024
Just whipped up some instant pot cornbread with a twist - a dollop of peanut butter! Moist, fluffy, and with a nutty kick. Perfect comfort food, straight from my kitchen to yours.
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Mmm, nothing beats fresh, warm cornbread, especially when it's straight from my Instant Pot. This twist, using peanut butter, creates a unique, rich depth of flavor. Trust me, once you've tried it, you'll wonder why you ever made cornbread without it. Perfect for any meal, this comfort food can be yours in under 30 minutes, thanks to the amazing Instant Pot. Ready to cook up some unforgettable cornbread? Let's do this.
Ingredients for Instant Pot Cornbread with Peanut Butter
- Cornmeal: Adds a hearty texture and corn flavor to the cornbread, creating a classic and satisfying taste.
- All-purpose flour: Provides structure and helps the cornbread rise, ensuring a light and fluffy texture in the final product.
- Sugar: Balances the flavors in the cornbread, adding a touch of sweetness to complement the savory elements.
- Baking powder: Acts as a leavening agent, helping the cornbread rise and become light and airy.
- Milk: Adds moisture to the cornbread batter, creating a tender crumb and rich flavor in the finished product.
- Peanut butter: Infuses a nutty flavor into the cornbread, adding depth and richness to the overall taste profile.
- Butter: Contributes moisture and richness to the cornbread, enhancing its flavor and creating a tender texture.
- Eggs: Bind the ingredients together, providing structure and stability to the cornbread as it bakes.
One interesting fact about this instant pot cornbread with peanut butter recipe is that adding peanut butter not only gives it a unique flavor but also adds extra moisture to the cornbread, making it extra tender and delicious.
Read more: Peanut Butter Jiffy Cornbread Recipe
Kitchen Tools Required
- Instant Pot: Cooks the cornbread quickly and evenly under pressure.
- Mixing bowl: Combines the dry and wet ingredients for the cornbread batter effectively.
Common Questions About Making Cornbread in an Instant Pot
Serves: 8 people
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup peanut butter
- 1/4 cup melted butter
- 2 eggs
Instructions:
- In a bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, peanut butter, melted butter, and eggs.
- Combine the wet and dry ingredients until just mixed.
- Pour the batter into a greased pan that fits in the Instant Pot.
- Add 1 cup of water to the Instant Pot, place the trivet inside, and lower the pan onto the trivet.
- Close the lid, set to high pressure for 25 minutes, and do a quick release.
- Carefully remove the pan and let the cornbread cool before slicing and serving.
Nutritional value:
Per Serving in Calories: 280 kcal | Carbohydrates: 33 g | Protein: 7 g | Total Fat: 13 g | Saturated Fat: 5 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 65 mg | Sodium: 420 mg | Dietary Fiber: 2 g | Sugar: 8 g | Calcium: 110 mg | Potassium: 180 mg | Iron: 2 mg | Vitamin A: 150 µg | Vitamin C: 0 mg
Can You Make This Cornbread Ahead of Time?
Make Ahead Instructions
- Prepare the cornbread batter as directed in the recipe.
- Pour the batter into a greased pan and cover tightly with plastic wrap.
- Refrigerate for up to 24 hours before baking as instructed.
Freezing Instructions
- Allow the cornbread to cool completely after baking.
- Wrap the cooled cornbread tightly in plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating in the oven or microwave.
