Boxed Jiffy Cornbread

Easily make boxed Jiffy cornbread in the Instant Pot!

Equipment

• Instant Pot®
• 6 cup Bundt pan

Ingredients

• 2 (8.5 ounce) Jiffy Corn Muffin Mix
• 1 cup milk or unflavored almond milk
• 2 large eggs

Instructions

1. In a large mixing bowl, stir together the corn muffin mix, milk and eggs just until blended. The batter will be lumpy.
2. Spoon batter into a 6 cup Bundt pan sprayed with nonstick spray.
3. Pour 1 cup of water into the inner pot of the Instant Pot and place the trivet in the bottom. Use a sling to carefully lower the pan onto the trivet.
4. Lock the lid in place. Select High Pressure and a 20 minute cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a QPR (quick pressure release). When valve drops carefully remove the lid. The finished cornbread should have an internal temperature of at least 195 degrees F.
5. Carefully remove the pan to a wire rack to cool uncovered for 5 minutes.
6. After 5 minutes, gently loosen the edges, remove the cornbread from the pan, and allow to cool on a wire rack.