Corn Bread {Electric Pressure Cooker Recipe}

Printed from healthyfamilycookin.blogspot.com

*Makes 8 servings

INGREDIENTS:

1 Cup milk

¼ Cup butter, melted

1 large egg

1-1/4 Cup cornmeal (made with fine freshly ground popcorn)

1 Cup white flour *see note

½ Cup sugar

1 Tbsp. baking powder

½ tsp. salt

DIRECTIONS:

Add 2 Cups of water and a splash of white vinegar to the empty pressure cooker. I've found that adding the vinegar to the water helps so you don't develop a white film around your pressure cooker pan when you cook. Place the metal trivet on the bottom. Then spray a round pan that fits into the electric pressure cooker with oil. 

Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into round pan. Wrap pan with aluminum foil. Fold a 1-1/2 to 2 foot piece of aluminum foil into thirds and use that to carry the pan in and out of the pressure cooker (See my pressure cooker bread post for an example of this). Pressure on high pressure for 16 minutes. Naturally release the pressure. Serve warm.

*Note: alternatively you can try it with a whole-grain flour. I've made it with wonder flour before and it it's really tasty, just a bit more crumbly than with white flour.