Vegan Dinner Ideas

Vegan Cornbread Pressure Cooker

Vegan Cornbread Pressure Cooker

Ingredients

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

• 1 cup unbleached all-purpose flour or whole wheat flour
• ½ cup fine-grind yellow cornmeal, preferably stone-ground
• ½ cup white grits or Masarepa (fine white cornmeal)
• 3 tablespoons granulated or brown sugar
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1 cup water or plain nondairy milk, such as almond milk, soy milk, or rice milk
• ¼ cup 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 flour, cornmeal, grits, sugar, baking powder, and salt
4. Add the water and oil to the dry ingredients 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