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Instant Pot Cornbread

Food shortages as a result of the pandemic have created challenges for me, because I have food allergies and am without a job. This has made finding affordable food that I can eat incredibly difficult. I’m also needing to make some changes to my nutrition as a result of recent weight gain: My doctors and I are not sure why I gained the weight. If I don’t lose the weight within a 5-month time frame we will have to start changing my medications. Before the pandemic I was eating a high protein diet with lots of vegetables, but the pandemic has made it difficult to find fresh vegetables and many of the other items I use regularly.  In order to avoid falling into the trap of eating plantains and beans every day, I have to actively seek out new items to add to my diet.

Enter cornmeal.

Neither my mom nor myself likes cornmeal. We did buy a packet of cornmeal around Christmas when my cousin was visiting. As I stared at our nearly bare pantry trying to figure out what I would eat the cornmeal stared back at me.  I thought to myself “I should make cornbread!” Having never made cornbread before I turned to the internet where I found the recipe for The Best Instant Pot Cornbread {Allergy Friendly}.  I made some modifications and added some spices to come up with a cornbread that was dense and filling.  If you don’t have an instant pot you can make this in an oven. I love the texture of the oven baked cornbread better, but my mom prefers the instant pot cooked one. We also both prefer using coarse cornmeal. I hope you enjoy this recipe as much as we have.

Instant Pot Cornbread

Ingredients

  • 1 cup cornmeal
  • 1 cup gluten-free flour blend
  • I tsp baking powder
  • ½ tsp salt
  • Pinch nutmeg
  • Pinch cardamom
  • 1 tsp grated ginger
  • ½ cup coconut oil
  • 2 large eggs (for vegan eggs, use 2 tbsp flax meal and 6 tbsp hot water)
  • 1 tbsp honey or maple syrup

Directions

1. Mix the dry ingredients together.

2. Add the wet ingredients and mix thoroughly

3. Place the batter in a greased pan.

4. Add one cup of water to the instant pot and place the trivet in the bottom of the pot.

5. Cover the batter in foil and place it on the trivet.

6. Pressure cook for 30 minutes on high pressure.

7. Allow the pressure for release naturally for 10 minutes.

8. Vent the remaining pressure.

Allow the cornbread to cool for at least 10 minutes before removing it from the pan.

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