– 1 cup All Purpose Flour
– 1 cup Cornmeal
– 2 teaspoon Baking Powder
– 1 teaspoon Baking Soda
– 1 cup Milk
– 2 tablespoon White Vinegar or Lemon Juice
– 1 Egg
– ½ cup Sugar
– ½ cup Melted Butter Cooled
– 1 cup Water For the bottom of the Instant Pot
Pour the batter into the springform pan. Cover tightly with aluminum foil. Add 1 cup of water to the bottom of the Instant Pot. Place the springform pan on the Instant Pot trivet insert and carefully lower it into the Instant Pot.
Close the lid of the Instant Pot and pressure cook on "high pressure" for 50 minutes. Naturally release the pressure for 10 minutes. Carefully remove the cornbread from the Instant Pot and allow it to cool on a wire rack. Serve hot or at room temperature.