Honey Butter Cornbread in the Ninja Foodi


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Do you struggle with underdone centers when baking in the Ninja Foodi? If so, you aren’t alone! It’s been a frustration of mine many times when creating recipes, …

14 replies
  1. Suzie Kiehn
    Suzie Kiehn says:

    So another grand slam. I just wrote to two of my other foodie friends and touted your cornbread as the best I’ve ever eaten. And boy is it ever. I’m going to freeze half of it. It will join other frozen delicious foods that are labeled Louise’s Cabbage Rolls, Louise’s Stuffed Peppers, Louise’s Croutons, etc. It’s just my husband and I now so we only eat half of the recipe. Which is also very handy. I ask him Shall we have one of Louise’s dinners tonight and he always says “Indeed!” Anyway, thank you once again for fun and delish videos.

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  2. Elizabeth Cunningham
    Elizabeth Cunningham says:

    I truly enjoy watching you wonderful videos. I have made several of them, and they have all turned out wonderful. I will be making the orange marmalade for my Church bake sale coming up later this month. Once again thank you for your wonderful,enjoyable videos.🇨🇦

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  3. 99zanne
    99zanne says:

    I think this recipe would be excellent in the Foodie, but cooking cornbread in the oven is not as difficult as stated. I always preheat my oven, and preheat my cast iron skillet on the eye with my oil in it. I give the mixed batter a minute or so in the bowl while I preheat the skillet. Once the skillet is hot, I pour in batter and immediately remove to the hot oven for 20 minutes or so. Perfect bottom, perfect top every time. I use a small cast iron skillet for a large, single cake, or a divided pone skillet from Lodge for smaller individual pones – both work perfectly.

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