Sweet cornbread in the pressure cooker. Wow. This was absolutely amazing. It reminds me of that dense moist restaurant style cornbread we always fight over at the table. Super moist without that need for a big ol’ slab of butter.
Using this cornbread recipe doesn’t necessarily save a lot of time when you compare it to traditional oven baked recipes, but the resulting super moist sweet cornbread makes it more than worth the wait. It’s also nice to avoid heating the entire oven for just one small pan.
Now, whenever you do any kind of baking in a pressure cooker you need to use a Pan in Pot (PIP) method. This simply means you put the item to be baked in a pan (or bowl), with a tight fitting lid, keep it off the pressure cooker bottom by using a small stand (or even metal cookie cutters) and add a little bit of water before sealing everything up. Bring to pressure and cook according to recipe timing. We used this method in our Pumpkin Cheesecake recipe and it’s the hot water and steam created inside the pressure cooker that cooks the bread inside the pan.
When it comes to cornbread, there’s a heated debate over what constitutes “real” cornbread, and whether northern or southern style reigns supreme .
“The North thinks it know how to make corn bread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it.” – Mark Twain
I’ll leave the final verdict to you but this particular homemade recipe is definitely a sweet, northern cornbread – a style we really enjoy. A southern style, with bacon grease pan fried in the cast iron sounds pretty good right about now too. If you do try “baking” your own cornbread recipe in the pressure cooker, be sure to let us know how it comes out.
Here’s our sweet cornbread recipe video:
How to Make Homemade Sweet Cornbread in the Pressure Cooker
1 1/3 cups cornmeal
2/3 cup flour
2/3 cup sugar
3 tsp baking powder
1 tsp salt
1/2 stick (4tbs) butter, melted but at room temperature
1 cup buttermilk
Quick note on buttermilk. If you don’t have some you can make a great substitute by adding 1 Tbs of lemon juice to 1 cup of milk. Let it sit for a few minutes and add into the mix.
First, mix dry and wet ingredients in separate bowls, mixing both well. Then slowly combine and mix until just incorporated. Don’t over mix, the batter should still be slightly lumpy.
Pour batter in a well greased pan, we found that a 7″ pan worked best for our 8 quart pressure cooker.
Top with a tight fitting glass or metal lid, even if it's from another pot it will work, but stay away from plastic handles etc. All metal or glass. Place inside the pressure cooker in a basket or on a metal stand with tinfoil handles for easy removal. Just make sure the cornbread pan is kept elevated off the bottom of the cooker.
Add 2/3 cup water to the bottom of the pressure cooker. Lock the lid, and bring to high pressure, 15psi. After pressure is reached, reduce temperature to lowest setting to maintain the pressure, and cook for 22 minutes.
When the time is up follow the pressure cooker natural release method. When the pressure has equalized, carefully open the lid and allow the cornbread to cool in the pot or on a rack for a few minutes. Serve warm.
I’m definitely making this again. This recipe was a ton of fun and opened our eyes to the world of pressure cooker steamed breads. So delicious.
Stay tuned for more. We’re hooked.
Original recipe adapted from Miss Vickie’s Blog.
Thanks for reading.
"I was 32 when I started cooking; up until then, I just ate." ~Julia ChildWhy learn pressure cooking?
It's 7 pm. The end of the work day stomach rumbles...
In one hand, a take out menu. In the other hand, the refrigerator door...its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
1. Simple and quick recipes requiring basic skills to become proficient in the kitchen.
2. Quality ingredients, not necessarily 100% organic, but meals without artificials and chemistry class additives.
3. To understand more of the story of our food and take small steps towards self-reliance. It's true, there are many benefits to pressure cooking: the time savings, the taste, a small step towards self-reliance, sustainability... but the real benefit is in what we learn as we redefine our relationship with food. Good food can be fast. Good food can be easy. Pressure Cooker Recipes? We've got'em here. Get new recipes and videos in your inbox. Looking for a pressure cooker? Read our pressure cooker reviews. Our favorite Pressure Cooker Cookbooks including the food book that changed my life. Similar Posts:
- Recipe for Stuffing – Homemade Stuffing with Sausage in a Pressure Cooker
- Baja Pork Loin Recipe – Pressure Cooker Pork
- How to make Pumpkin Puree – Homemade Pumpkin Puree in a Pressure Cooker
- 200 Cookies in 40 Seconds – Merry Christmas
- Pressure Cooker Cranberry Orange Chicken – Reader Submitted Recipe