Easy Pressure Cooker Cornbread
Serving Size / Yield
- 1 1/3 C. cornmeal
- 2/3 C. flour
- 2/3 C. sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1/2 stick butter, melted
- 1 C. buttermilk
- 2 eggs
- 1 1/2 C. corn kernels
Sift the dry ingredients into a bowl and gently mix to combine. In a separate bowl, mix the wet ingredients together.
Slowly pour the wet mixture into the dry, stirring constantly. The batter should be slightly lumpy, this is okay.
Grease a baking pan that will fit inside of your pressure cooker and pour the batter into it. Top the baking pan with a tight-fitting lid. Place the covered container inside of the baking dish.
Place the dish inside the pressure cooker so that it's slightly elevated off of the bottom (the basket that came with my pressure cooker works well).
Add 2/3 C. of water to the bottom of the pressure cooker. Lock the lid, bring to high pressure (15 PSI), and reduce the temperature to the lowest setting needed to maintain the temperature. Cook for 22 minutes.
Carefully release the pressure by removing the unit from the heat and allowing it to cool for about an hour, or until the pressure equalizes. Carefully release any residual pressure and remove the lid.
Remove the disk of cornbread and allow to cool inside the pot on a wire rack.
Serve warm, with honey butter and a bowl of chili.