As you might have noticed, I’ve been experimenting with Instant Pot silicone mold recipes a lot lately. You can do so much more than egg bites with Instant Pot egg bite molds (though egg bites are delish – see my Bacon and Gruyere Instant Pot Egg Bites recipe). Today I’m sharing a recipe for Instant Pot Cornbread Muffins! This is a muffin-sized variation of my Instant Pot Sweet Jalapeño Cornbread recipe (which is also in my cookbook, Pressure Cooker Cookbook for Beginners! Get your copy now!). These sweet, Texas-style Instant Pot cornbread bites are great as an appetizer, on the side of chilies and stews, or on their own with some butter for a snack. For those that like a little kick, the recipe includes an option to add some diced jalapeño peppers, but you can make the recipe without it as well.
I’ve got the full Instant Pot Cornbread Muffins recipe at the bottom of this post (Jump to Recipe), but first I’ll share recommended tools, tips, and step-by-step instructions and pictures to help you make this and other Instant Pot silicone mold recipes to perfection.
Stay tuned for more recipes using silicone egg bite molds, and check out my other Instant Pot recipes here.
More Instant Pot silicone mold recipes:
- Bacon and Gruyere Instant Pot Egg Bites recipe
- Sun-Dried Tomato, Spinach, and Feta Instant Pot Egg Bites
- Instant Pot Pumpkin Spice Donut Holes
- Instant Pot Mini Cheesecake Bites
- Instant Pot Mini Funfetti Cupcakes
- Instant Pot Bacon Mini Meatloaf
- Instant Pot Brownie Bites
Tools needed to make Instant Pot cornbread bites
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Electric or stovetop pressure cooker. I own the Instant Pot DUO Plus 6-Quart 9-in-1 pot, which works out great for my family of four.
Silicone egg bites mold. The Instant Pot makes amazing breakfasts that are also super convenient for making in advance to save time on busy mornings. Egg bite molds are one of the best accessories for your Instant Pot, and not just for making copycat Starbucks sous-vide egg bites; you can also use them for making muffins and other recipes with individual-size portions (like today’s Instant Pot Cornbread Muffins recipe).
Optional: Bakeware sling. This is my second favorite Instant Pot accessory, and it gets used almost daily. While your pot likely came with a steamer rack trivet, this sling acts as both a trivet and a convenient way to lower and raise food into and out of the pot.
How to make cornbread muffins in the Instant Pot
In a medium bowl, stir together cornmeal, sifted flour, sugar, baking powder, and salt.
Slowly add milk, softened shortening, and egg, stirring by hand with a whisk until the batter is smooth.
Optional: Stir in 1-2 seeded and chopped jalapeño peppers.
Spray the insides of the cups of 2 silicone egg molds with nonstick cooking spray, then pour the batter evenly into the cups of the molds. The cups will be about 2/3 or 3/4 of the way full.
Lay a piece of paper towel over the top of each mold (this will help catch excess moisture from the steam inside the pot).
Then cover the paper towel and molds with foil. Pour the water into the pressure cooker pot and place a steamer rack trivet in the bottom (if you are using a bakeware sling you won’t need to use the trivet).
Place one of the foil-covered silicone molds on top of the trivet. Note: even though two molds can fit if stacked, I find this Instant Pot cornbread recipe works best when one is cooked at a time.
Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 10 minutes at high/normal pressure. It will take between 6 and 9 minutes for the pot to reach pressure before the cooking time begins. After the pressure cooking time ends release the pressure using the manufacturer’s quick release method.
Carefully remove the mold from the pot, remove the foil and paper towel, and stick a toothpick in the center of one of the Instant Pot cornbread muffins to test doneness. If your toothpick comes out clean the cornbread is done. If not, replace the paper towel and foil and return the mold to pressure cook the Instant Pot cornbread bites for an additional 2 minutes.
Repeat the steps above with the second silicone mold to cook the second batch of cornbread in the Instant Pot.
Cool the Instant Pot cornbread muffins in the mold on a wire rack, then remove the Instant Pot cornbread bites from the molds when you are ready to serve.
These Instant Pot cornbread bites are delicious on their own or with some butter (plain or honey butter).
Instant Pot cornbread bites are the perfect serving size when made in silicone molds like this.
Fluffy and delicious! Who would guess these were made in a pressure cooker!?
Here’s the Instant Pot Cornbread Muffins recipe! Remember to stay tuned for more Instant Pot silicone mold recipes.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
muffins
|
- 1 cup cornmeal
- 1 cup all-purpose flour sifted
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup shortening softened
- 1 large egg
- 1-2 jalapeno peppers seeded and finely chopped (OPTIONAL)
- 1 cup water
Ingredients
|
|
- In a medium bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
- Slowly add the milk, shortening, and egg, stirring by hand with a whisk until the batter is smooth.
- Optional: Stir in the chopped jalapeño pepper.
- Spray the inside of the cups of 2 silicone egg bite molds with nonstick cooking spray. Pour the batter evenly into the cups of the molds (the cups will be about 2/3 or 3/4 of the way full). Lay a piece of paper towel over the top of each mold (this will help catch excess moisture from the steam inside the pot), then cover the paper towel and molds with foil.
- Pour the water into the pressure cooker pot and place a steamer rack trivet in the bottom.
- Place one of the foil-covered silicone molds on top of the trivet (note: even though two molds can fit if stacked, I find this recipe works best when one is cooked at a time).
- Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 10 minutes at high/normal pressure. It will take between 6-9 minutes for the pot to come to pressure before the cooking time begins.
- After the pressure cooking time ends release the pressure using the manufacturer’s quick release method.
- Carefully remove the mold from the pot, remove the foil and paper towel, and stick a toothpick in the center of one of the muffins to test doneness. If your toothpick comes out clean the cornbread is done. If not, replace the paper towel and foil and return the mold to pressure cook for an additional 2 minutes.
- Repeat steps 6-9 with the second silicone mold.
- Cool the cornbread muffins in the mold on a wire rack. Remove the cornbread muffins from the mold to serve.
Tools needed to make Instant Pot cornbread bites:
- Electric or stovetop pressure cooker. I own the Instant Pot DUO Plus 6-Quart 9-in-1 pot, which works out great for my family of four.
- Silicone egg bites mold. The Instant Pot makes amazing breakfasts that are also super convenient for making in advance to save time on busy mornings. Egg bite molds are one of the best accessories for your Instant Pot, and not just for making copycat Starbucks sous-vide egg bites; you can also use them for making muffins and other recipes with individual-size portions (like today’s Instant Pot cornbread bites recipe).
- Optional: Bakeware sling. This is my second favorite Instant Pot accessory, and it gets used almost daily. While your pot likely came with a steamer rack trivet, this sling acts as both a trivet and a convenient way to lower and raise food into and out of the pot.
Brad says
Can these be popped into the oven for some quick browning? I love cornbread but like it a little crispy
Ramona Cruz-Peters says
Yes, definitely! The egg molds should be oven safe up to a certain amount of heat, or you could place them on a baking sheet to finish.
Jessica says
My egg bite molds came with a silicone lid, is the paper towel and foil better for this recipe? Or do you think the silicone lid will be fine?
Ramona Cruz-Peters says
While the silicone lid is heat safe, I would still follow the paper towel/foil method for this recipe. It allows room for more expansion during the pressure cooking process and more air flow.