Pressure Cooker Cornbread
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 10
- 1 egg
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 c sugar
- 1/3 c vegetable oil
- 1 c all purpose flour
- 1 c yellow corn meal (i used albers brand)
- 1 c buttermilk (or vitamin d milk)
- 1 can chiles (minced we used mild, 4 oz., optional)
- 1/2 diced jalapeno (optional)
- Carbohydrate 10.6600389258421 g
- Cholesterol 0.98 mg
- Fat 5.78759069755709 g
- Fiber 0.337264697749338 g
- Protein 2.09527059254727 g
- Saturated Fat 0.554977905659385 g
- Serving Size 1 1 Serving (46g)
- Sodium 1421.26445439933 mg
- Sugar 10.3227742280927 g
- Trans Fat 0.117744854964588 g
- Calories 103 calories
Add all dry ingredients into a bowl and mix well. In another bowl gently whip your egg and add your buttermilk and oil, dump this into your dry mixture and fold together gently until combined. Add can of diced chiles (makes it taste really good and not spicy if you use mild). Fold together. Spray the inside of your 6 c bundt pan (this will fit inside a 6qt and 8qt Instant Pot or other pressure cooker). Pour batter inside. Cover top of bundt pan with a paper towel and then with foil and seal around edges. Put a trivet inside your Instant Pot with 2 cups water. Lower your bundt pan on to your trivet (use a sling so you can lift it back out). Close your lid and steam valve and set to pressure, high, for 38 minutes. Allow to naturally release. Take bundt pan out, remove foil and paper towel and cool on a cooling rack. Gently loosen edges from pan so it will slide out. Put cutting board or plate on top and carefully flip over. Remove bundt pan, cut and serve.
