Cheese and Double Corn Muffins Pressure Cooker Recipe

Cheese And Double Corn Muffins Pressure Cooker Recipe

Ingredients

Makes 12 large muffins

• 1 (15-ounce) can cream-style corn
• ½ cup (1 stick) unsalted butter, melted
• 2 large eggs, beaten
• 1 cup buttermilk
• 1¾ cups fine-grind yellow cornmeal, preferably stone-ground
• 1 cup unbleached all-purpose flour
• 1¼ cups coarsely shredded Monterey Jack cheese
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• ½ teaspoon baking soda

Method

1. Preheat the oven to 400° F
2. Grease or spray with olive oil spray the cups of a standard (2¾-inch) muffin tin
3. In medium bowl with a large spoon, stir the creamed corn, melted butter, eggs, and buttermilk together until well blended
4. In another bowl, combine the remaining ingredients, tossing to distribute the cheese
5. Add the cheese-flour mixture to the buttermilk mixture
6. Beat well to make a thick, creamy batter that falls off the spoon in clumps
7. Spoon the batter into the muffin tin, filling each cup level with the top
8. You can use a spring-action ice cream scoop if you like
9. Bake until golden and the tops are dry and springy to the touch, 20 to 24 minutes
10. A cake tester will come out clean when inserted into the center
11. Cool in the pan 5 minutes before removing to cool on a rack
12. Serve warm or store in the refrigerator
13. Use within a day or freeze

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