Famous Golden Cornbread with Honey Butter
By :Bruce Weinstein & Mark Scarbrough
Our IP Version of MARIE CALLENDER’S RESTAURANT & BAKERY Famous Golden Cornbread with Honey Butter

This sweet cornbread would also be a great breakfast, although the restaurant chain serves it as a side dish — and always with Marie Callender’s Famous Chili (page 170). The restaurant also serves it in squares, but we have to accommodate for the pot and cook the cornbread in a round pan, giving us wedges of cornbread.

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Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Kid-Friendly, Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 50 minutes
Passive Time 5 minutes
Servings
4-6 servings
Ingredients
  • 1 1/2 cups Water
  • baking spray a flour-and-fat mixture
  • 1 1/3 cups all-purpose flour dip and level — do not pack
  • 2/3 cup yellow cornmeal
  • 2/3 cup granulated white sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp table salt
  • 1 cup whole low-fat, or fat-free milk
  • 1/3 cup vegetable canola, or other neutral- flavored oil
  • 1 large egg plus 1 large egg yolk
  • 1 stick salted butter softened to room temperature, 8 tbsp or 1/2 cup
  • 2 tbsp honey
Special Equipment Needed
  • a 7-inch, round, high-sided, pressure- safe springform pan
  • a pressure-safe rack or trivet
Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Kid-Friendly, Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 50 minutes
Passive Time 5 minutes
Servings
4-6 servings
Ingredients
  • 1 1/2 cups Water
  • baking spray a flour-and-fat mixture
  • 1 1/3 cups all-purpose flour dip and level — do not pack
  • 2/3 cup yellow cornmeal
  • 2/3 cup granulated white sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp table salt
  • 1 cup whole low-fat, or fat-free milk
  • 1/3 cup vegetable canola, or other neutral- flavored oil
  • 1 large egg plus 1 large egg yolk
  • 1 stick salted butter softened to room temperature, 8 tbsp or 1/2 cup
  • 2 tbsp honey
Special Equipment Needed
  • a 7-inch, round, high-sided, pressure- safe springform pan
  • a pressure-safe rack or trivet
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Instructions
  1. Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Set a pressure-safe rack or trivet in the insert. Use baking spray to coat the inside of a 7-inch, round, pressure-safe springform pan.
  2. Whisk the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk in the milk and oil, then the egg and egg yolk, until a consistent if slightly grainy batter forms. Pour and scrape this mixture into the prepared springform pan. Lay a large paper towel over the top of the dish. (If desired, make an aluminum foil sling to get the pan on and off the rack — see page 13.) Set the pan on the rack or trivet and lock the lid onto the cooker.
  3. Set the Instant Pot for PRESSURE COOK or MANUAL on HIGH pressure. Set the time for 28 minutes with the Keep Warm setting off. The valve must be closed.
  4. When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the pot. Remove the paper towel. Use hot pads or silicone baking mitts (and/or the foil sling) to transfer the (hot!) springform pan to a nearby wire rack. Cool for 5 minutes.
  5. Mash the softened butter and honey into a uniform paste in a small bowl. Unlatch the ring side of the springform pan and remove the ring. Slice the cornbread into wedges and serve them with the honey butter on the side.
Recipe Notes

Other Pots

• Because of the size of the pan and the ingredient ratios, this recipe cannot be made in a 3- or 5-quart Instant Pot.

• For a 10-quart Instant Pot, you must use 2½ cups of water in the insert. You can otherwise complete the recipe as stated.