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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
- Preheat the oven to 350° F (reduce the heat to 325° F if using a Pyrex pan)
- Grease an 8-inch springform pan or square pan or 9-inch deep pie plate (ceramic or Pyrex)
- In a deep, medium bowl, combine the flour, cornmeal, grits, sugar, baking powder, and salt
- 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
- Take care not to overmix
- Pour the batter into the prepared pan
- Bake until golden around the edges and a cake tester inserted into the center comes out clean, 25 to 30 minutes
- Let stand 15 minutes before cutting into wedges or squares to serve
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