Pressure Cooker Cornbread

Pressure Cooker Cornbread is great any time of year, but it's especially nice in the summer when you don't want to heat up the house using the oven.

Pressure Cooker Cornbread is great any time of year, but it’s especially nice in the summer when you don’t want to heat up the house using the oven. 

Recently Genene Abraham and others in the Facebook pressure cooking groups I’m part of posted about how great cornbread “bakes” up in the pressure cooker. So I decided to give it a try and “baked” some to serve along side my Pressure Cooker Posole, a pork and hominy stew. 

Pressure Cooker Cornbread is great any time of year, but it's especially nice in the summer when you don't want to heat up the house using the oven.

I love using my half size bundt pan in the pressure cooker. Things “bake” faster and more evenly because it cooks from the inside out as well. Also, it’s so pretty when you serve it. If you don’t have a half size bundt pan, any cake pan that fits in the pressure cook should work as well. Depending on the size of the pan, you may need to add more pressure cooking time.

While testing this recipe, I accidentally added extra milk to the batter. The cornbread with the extra milk came out lighter and fluffier then the cornbread prepared following the package directions. I liked the lighter texture better, so I increased the milk in my pressure cooker cornbread recipe.

Jiffy corn muffin mix is inexpensive and claims to be America’s favorite, so that’s what I used to make my cornbread. If you prefer to make your cornbread from scratch, this Buttermilk Cornbread recipe is easily adapted to the pressure cooker as well.

Pressure Cooker Cornbread

Ingredients:

  • 2 8.5-ounce packages Jiffy Corn Muffin Mix
  • 1 cup milk
  • 2 large eggs

Directions:

In a large mixing bowl, stir together the corn muffin mix, milk and eggs just until blended. The batter will be lumpy.

Spoon batter into half sized bundt pan sprayed with non-stick spray. (I did not cover the pan with foil.)

Pour 1 cup of water into the pressure cooker and place the trivet in the bottom. Put the bundt pan on the trivet. (Use a foil sling to help make removing the bundt pan easier.)

Lock the lid in place. Select High Pressure and set the timer for 20 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.

Carefully remove the bundt pan to a wire rack to cool uncovered for 5 minutes. After 5 minutes, gently loosen edges, remove from pan and cool on a wire rack.

Pin It:

Pressure Cooker Cornbread is great any time of year, but it's especially nice in the summer when you don't want to heat up the house using the oven.