Easy Pressure Cooker Cornbread Recipe

Avatar Author's default profile picture
Recipes.net Team Published May 15, 2020
Advertisement
Continue Reading Below

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

  • 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
  1. Sift the dry ingredients into a bowl and add the corn kernels. Gently mix to combine.
  2. In a separate bowl, mix the wet ingredients together.
  3. Slowly pour the wet ingredients into the dry ingredients, stirring constantly. The batter should be slightly lumpy.
  4. Grease a baking pan that will fit inside of your pressure cooker and pour in the batter.
  5. Cover the baking pan with a tight-fitting lid.
  6. Place the pan inside the pressure cooker so that it’s slightly elevated off the bottom using a trivet or foil sling.
  7. Add 2/3 cup of water to the bottom of the pressure cooker.
  8. Bring to high pressure (15 PSI) and reduce the temperature to the lowest setting needed to maintain the temperature. Cook for 22 minutes.
  9. 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.
  10. Carefully release any residual pressure and remove the lid.
  11. Remove the disk of cornbread and allow to cool inside the pot on a wire rack.
  12. Serve warm with honey butter and a bowl of chili.

How To Make Easy Pressure Cooker Cornbread

0 from 0 votes
Preparation Time: 20 mins
Cooking Time: 22 mins
Total Time: 42 mins
Serves:
Advertisement
Continue Reading Below

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

  1. Sift the dry ingredients into a bowl and add the corn kernels. Gently mix to combine.

  2. In a separate bowl, mix the wet ingredients together.
  3. Slowly pour the wet ingredients into the dry ingredients, stirring constantly. The batter should be slightly lumpy.

  4. Grease a baking pan that will fit inside of your pressure cooker and pour in the batter.

  5. Cover the baking pan with a tight-fitting lid.

  6. Place the pan inside the pressure cooker so that it's slightly elevated off the bottom using a trivet or foil sling.

  7. Add 2/3 cup of water to the bottom of the pressure cooker.

  8. Bring to high pressure (15 PSI) and reduce the temperature to the lowest setting needed to maintain the temperature. Cook for 22 minutes.

  9. 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.
  10. Carefully release any residual pressure and remove the lid.
  11. Remove the disk of cornbread and allow to cool inside the pot on a wire rack.
  12. Serve warm with honey butter and a bowl of chili.

Advertisement
Continue Reading Below

Nutrition

  • Calcium: 205mg
  • Calories: 419kcal
  • Carbohydrates: 69g
  • Cholesterol: 79mg
  • Fat: 13g
  • Fiber: 4g
  • Iron: 2mg
  • Potassium: 259mg
  • Protein: 9g
  • Saturated Fat: 7g
  • Sodium: 722mg
  • Sugar: 26g
  • Vitamin A: 399IU
  • Vitamin C: 1mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Breads & Doughs Recipes

Advertisement
Continue Reading Below

Comments

    Leave a comment

    Replying to