Cranberry Orange Cornbread in Instant Pot (or Oven)
Making cornbread in an instant pot makes it more moist, almost like a sponge cake. This recipe spices it up to make Cranberry Orange Cornbread in an instant pot or oven
Note: These ingredients are for half a box of cornbread mix half of 15oz., which makes two loaves. If you wish to use the whole box (four loaves), simply double up the following ingredients:
Melt butter in the microwave, about 20-30 seconds. Add orange juice, sour cream, egg and orange zest. Whisk together. Add cornbread mix and dried cranberries and mix with a spatula.
Grease mini-baking loaf pans with any baking/cooking spray. Divide the better equally between two loaf pans.
Pour 1 cup water in the inner pot of your Instant Pot (I used the Instant Pot 6QT DUO). Place trivet. Place two loaf pans on top. If you're doubling up the recipe, you can stack two more on top as shown in the photo above.
Close lid. Set valve to Sealing. Press Manual for 12 minutes. Open lid after natural pressure release. Cool cornbread for 5 -10 minutes before slicing. Enjoy as-is or with honey butter!
Oven recipe
Simply mix all the ingredients as per the directions above and bake in a preheated 350F oven for 12-14 minutes. The actual time will depend on your oven. At the 12 minute mark, check for doneness by inserting a toothpick. If it comes out clean, you’re good, else, pop-it back for another minute or two.
Notes
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.