After trying this easy cornbread recipe, you’ll never go back to regular crumbly cornbread again! Many are hesitant to use a pressure cooker but you’ll find how much it can transform even the simplest recipes.
How To Make Easy Pressure Cooker Cornbread
Ingredients
- 1 ⅓ cups cornmeal
- 2/3 cup flour
- 2/3 cup sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1/2 stick butter, melted
- 1 cup buttermilk
- 2 eggs
- 1 ½ cups corn kernels
Instructions
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Sift the dry ingredients into a bowl and add the corn kernels. Gently mix to combine.
- In a separate bowl, mix the wet ingredients together.
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Slowly pour the wet ingredients into the dry ingredients, stirring constantly. The batter should be slightly lumpy.
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Grease a baking pan that will fit inside of your pressure cooker and pour in the batter.
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Cover the baking pan with a tight-fitting lid.
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Place the pan inside the pressure cooker so that it's slightly elevated off the bottom using a trivet or foil sling.
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Add 2/3 cup of water to the bottom of the pressure cooker.
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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.
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Serve warm with honey butter and a bowl of chili.
Nutrition
- Sugar: 26g
- :
- Calcium: 205mg
- Calories: 419kcal
- Carbohydrates: 69g
- Cholesterol: 79mg
- Fat: 13g
- Fiber: 4g
- Iron: 2mg
- Potassium: 259mg
- Protein: 9g
- Saturated Fat: 7g
- Sodium: 722mg
- Vitamin A: 399IU
- Vitamin C: 1mg
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