I grew up eating corn bread often; it was one of those frugal foods that filled the belly but also tasted like incredible comfort food. It’s such a versatile side that can go with lots of meals, such as chili, soups, stew and even hearty savory dishes and breakfast. This version is similar to the sweet one I grew up with, except it’s gluten-free and made with healthier ingredients. ESV
SERVES: 8 to 10
- 6 tbsp (85 g) grass-fed butter, divided, plus more for casserole dish
- 6 tbsp (90 ml) light-colored honey, divided (see note)
- 2 cups (275 g) fine- or medium-ground cornmeal
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1 large egg, beaten
- 1½ cups (345 g) sour cream
- 1½ cups (355 ml) water
- Butter a 1½-quart (1.5-L) casserole dish that fits inside the Instant Pot and line the bottom of the dish with a circle of parchment paper. Set it aside.
- In a small saucepan, melt together 4 tablespoons (55 g) of the butter and 4 tablespoons (60 ml) of honey over medium-low heat. Remove from the heat and set aside to cool.
- In a medium bowl, combine the cornmeal, baking powder, baking soda and salt, then give it a stir. Set aside.
- In a large bowl, combine the egg, melted butter mixture and sour cream, then stir well. Add the cornmeal mixture to the egg mixture and stir just until incorporated; do not overmix.
- Pour the batter into the prepared casserole dish. Cover the casserole dish with its lid. If your casserole dish doesn’t come with a glass lid, you can cover the top of the dish with unbleached parchment paper, then top it with foil and secure it around the edges.
- Pour the water into the Instant Pot and insert the steamer trivet. Carefully set the covered casserole dish on the trivet.
- Secure the lid with the steam vent in the sealed position. Press manual and set on high pressure for 37 minutes.
- Once the timer sounds, press keep warm/cancel. Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, do a quick release. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.
- While the corn bread is naturally releasing pressure, melt the remaining 2 tablespoons (28 g) of butter and 2 tablespoons (30 ml) of honey in a small saucepan. Remove from the heat and set aside.
- Carefully lift the trivet and the casserole dish out of the Instant Pot. Use oven mitts or towels because the Instant Pot and dish will be extremely hot. Carefully remove the hot lid, taking care not to drip any of the condensation on the top of the bread. Test with a toothpick to make sure the center is fully cooked; no more than a few moist crumbs should be on the toothpick. If it needs more time, re-cover with the lid (make sure to wipe off any condensation first) and return to the Instant Pot to cook on manual for another 5 minutes, then do a quick pressure release.
- Evenly pour the melted butter mixture over the top of the hot corn bread. Allow the corn bread to fully cool at room temperature sitting on top of the trivet (as a cooling rack). Gently run a knife around the edges of the corn bread to loosen it when you’re ready to remove it from the dish. Turn the dish upside down on a plate to release the corn bread. Cut the corn bread into thick wedges and serve immediately. Enjoy it with extra pats of butter or even a drizzle of honey!
NOTES: I do not recommend using wildflower honey because it tends to be too overpowering in flavor. Instead, use a lighter-colored honey, such as clover.