Ingredients:
- 17 ounce cornbread mix
- 2 eggs
- 1 cup sour cream
- 2 sticks butter, melted
- 2 cups frozen corn kernels
- Cooking spray
Method:
- Spray inside pot with cooking spray.
- Add all the ingredients to a bowl and mix well.
- Pour 1 1/2 cups water in the pot. Place a trivet in it. Transfer the batter into a greased loaf pan that is smaller than the instant pot and fits into it and place on the rack.
- Close the lid. Select Manual option and set the timer for 20 minutes.
- Let the pressure release naturally for 10 minutes. Quick release excess pressure.
- Gently loosen the edges of the loaf with a knife and place on a wire rack. Cool for about an hour. Slice and serve.