Shugary Sweets · by Aimee Shugarman★ 4.0 (1)
Instant Pot Cornbread
NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 7%
CARBS 28G60% OF CAL
1G FIBER15G OTHER12G TOTAL SUGAR
FAT 7G34% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist and buttery cornbread made in an Instant Pot, with a tender crumb and subtle corn flavor. Pairs well with chili or served as a warm bread alongside meals.
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View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 large egg
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup water (for the Instant Pot)
At a glance
PER SERVING · TIME 60M
CAL 9%·PRO 7%
CARBS 28G60% OF CAL
1G FIBER15G OTHER12G TOTAL SUGAR
FAT 7G34% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 55m
- Sodium
- 172mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 75mg
- Calcium
- 31mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 172MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.