Honey Butter Cornbread Recipe for Your Pressure Cooker
A moist and tender honey butter cornbread baked to golden perfection in a pressure cooker, delivering soft slices with a shiny, sticky top in half the time of traditional baking.
Equipment
- 1 Square baking dish 8x8 inches
- 2 Mixing bowls separate wet and dry
- 1 Whisk
Ingredients
Main ingredients
- ½ cup Butter melted, 1 stick
- 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 topping
- 2 tablespoons Honey for topping
Instructions
Instructions
- Preheat your oven to 350 degrees F. Lightly grease a square baking dish (about 8x8 inches).
- In a medium bowl, stir butter, sugar and honey together. Whisk in eggs one at a time. Whisk in buttermilk until smooth.
- In a separate bowl, combine cornmeal, flour, salt and baking soda.
- Add dry ingredients into the wet mixture and stir just until combined — do not over-mix.
- Pour batter into the prepared baking dish.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile, mix ¼ cup melted butter and 2 tablespoons honey.
- Poke top of cornbread with a fork and drizzle the honey butter all over.
- Let sit for 5 minutes before slicing and serving warm.
Notes
Optional add-ins: shredded cheddar cheese, fresh blueberries, minced jalapeños, sweet corn, chopped peaches, or crispy bacon.