Best Cornbread Pressure Cooker Recipe

Best Cornbread Pressure Cooker Recipe

Ingredients

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

• 1 cup fine-grind yellow cornmeal, preferably stone-ground
• 1 cup unbleached all-purpose flour or Bob’s Red Mill Gluten-Free Baking Mix
• ¼ cup firmly packed light brown sugar
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 2 large eggs
• ½ cup milk
• ½ cup sour cream
• 6 tablespoons (¾ stick) unsalted butter, melted, or 1/3 cup light olive oil

Method

1. Preheat the oven to 375° F (reduce the heat to 350° F if using Pyrex glass 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, sugar, baking powder, and salt
4. In a small bowl, whisk the eggs, milk, and sour cream together
5. Add to the dry ingredients and pour the melted butter over the top
6. Stir with a large rubber spatula just until all ingredients are moistened yet thoroughly blended
7. Take care not to overmix
8. Pour the batter into the prepared pan
9. Bake until golden around the edges and a cake tester inserted into the center comes out clean, about 25 minutes
10. Let stand 15 minutes before cutting into wedges or squares to serve
11. Feta Cornbread: Add 1 cup (4 ounces) crumbled feta cheese in Step 3
12. Blueberry Cornbread: Gently fold in 1 cup fresh blueberries in Step 3

Full List of Bread Recipes
Full List of Cornbread Recipes