Loaded Bundt Cornbread
This easy cornbread is a great addition to your Thanksgiving table — or to any summer barbecue. It’s packed with cheese, corn, even chiles — almost a meal. Our recipe is not very sweet. You can even halve the sugar. We find that less sugar means more of the other great flavors.
Servings Prep Time
8servings 15minutes
Cook Time
Servings Prep Time
8servings 15minutes
Cook Time
  • 1cup yellow cornmeal
  • 3/4cup all-purpose flour
  • 2tsp baking powder
  • 2tsp granulated white sugar
  • 1/2tsp table salt
  • 1 1/2cups Water
  • 2large eggsat room temperature
  • 3/4cup regular buttermilk
  • 1cup frozen corn kernelsthawed
  • 2ounces semi-firm mozzarellashredded (1/2 cup)
  • 4tbsp buttermelted and cooled to room temperature, plus more for greasing the pan
  • 1/4cup canned hot or mild chopped green chiles(about half a 4.5-ounce can)
  1. Whisk the cornmeal, flour, baking powder, sugar, and salt in a medium bowl until uniform. Set aside.
  2. Pour the water into the cooker. Set a heat- and pressure-safe trivet in the pot. Generously butter the inside of a 7-inch Bundt pan. Make an aluminum foil sling and set the pan in the middle of the sling.
  3. Whisk the eggs and buttermilk in a large bowl until smooth and creamy. Stir in the corn, mozzarella, butter, and chiles. Pour in the cornmeal mixture and stir until the flour and cornmeal are moistened and uniform throughout the batter. Pour and scrape into the prepared pan.
  4. Use the sling to pick up and transfer the pan to the trivet in the cooker. Lay a large paper towel on top of the Bundt pan. Fold down the ends of the sling so they fit in the cooker without touching the paper towel. Lock the lid onto the cooker.
  5. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 20 minutes with the Keep Warm setting off.
  6. Optional 2 All Pressure Cookers
    Press Pressure cook (Manual) on High pressure for 25 minutes with the Keep Warm setting off.
  7. When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use the sling to transfer the Bundt pan to a wire cooling rack. Remove the paper towel and cool for 5 to 10 minutes. To unmold, set a cutting board over the pan and turn both the (still warm) pan and cutting board upside-down. Jiggle the pan to loosen the cake, then remove the pan. If desired, reinvert the cake so it sits right side up. Continue cooling for at least 10 minutes before slicing into wedges.
Recipe Notes

• For a 3-quart cooker, use the ingredients as stated but do not set a paper towel on top of the Bundt pan in the cooker. If you want a perfect edge, fill the pan only to within 1/2 inch of the rim. (Discard the remaining batter.)
• For more pizzazz, cook up to 1 chopped medium yellow onion (1 cup) and up to 1 stemmed, cored, and chopped medium green bell pepper (1 cup) in some butter in a skillet set over medium heat (or in the pot on the SAUTÉ function at MEDIUM, NORMAL, or CUSTOM 300°F) until quite soft, stirring often, about 5 minutes. Cool to room temperature, then add to the batter with the cheese and chiles.