Whole-Grain Cornbread Pressure Cooker Recipe

Whole-Grain Cornbread Pressure Cooker Recipe

Ingredients

Makes one 8-inch round or square pan, serves 6

• 1¼ cups fine-grind yellow cornmeal, preferably stone-ground
• ¾ cup white whole wheat flour or whole wheat pastry flour
• ¾ cup frozen corn kernels, thawed
• 3 tablespoons sugar or honey
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 1 large egg, beaten
• ¾ cup sour cream thinned with ¼ cup buttermilk or half-and-half
• 3 tablespoons light olive oil

Method

1. Preheat the oven to 350° F (reduce the heat to 325° F if using a Pyrex pan)
2. Grease an 8-inch springform pan or square pan or 9-inch deep pie plate (ceramic or Pyrex)
3. In a deep medium bowl, combine the cornmeal, flour, corn, sugar, baking powder, and salt
4. Add the egg, sour cream mixture, and oil and stir with a large rubber spatula just until all ingredients are moistened yet thoroughly blended
5. Take care not to overmix
6. Pour the batter into the prepared pan
7. Bake until golden around the edges and a cake tester inserted into the center comes out clean, 25 to 30 minutes
8. Let stand 15 minutes before cutting into wedges or squares to serve

Full List of Bread Recipes
Full List of Cornbread Recipes