Grandma's Sweet Buttermilk Cornbread in a Pressure

Lu Galbiati

By
@lugal57

Cook time is 22 minutes plus natural release method of 12 - 15 minutes.

Rating:
☆☆☆☆☆ 0 votes
Serves:
4 - 6
Prep:
15 Min
Cook:
30 Min
Method:
Pressure Cooker

Ingredients

2/3 c
white sugar
1 tsp
salt
3 tsp
baking powder
1 1/3 c
cornmeal
2/3 c
all purpose flour
1 c
buttermilk
2
eggs
1/2 stick
butter, melted and cooled
to room temperature

Step-By-Step

1Choose a round pan with a flat bottom and a tight fitting lid that will fit inside your pressure cooker. If you don't have a lid, any lid will do, even aluminum foil.
2Generously grease the pan.
3In a small bowl whisk the eggs and then blend in the melted and cooled butter along with the other liquid ingredients.
4In a large bowl mix together the dry ingredients.
5Add the liquid ingredients to the dry ingredients and stir until just BARELY blended. The batter should look a bit lumpy.
6Pour the batter into the prepared pan, only filling to about 2/3 full to allow room for it to rise.
7Add 2/3 cup of water to the pressure cooker and put a cooking rack or trivet in the bottom. Use foil helper handles to place the pan on top of the rack.
8Lock the lid in place and bring to 15 psi over high heat, then immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 22 minutes. Remove from heat and use the natural release method before opening lid.

About this Recipe

Main Ingredient: Bread
Regional Style: Southern
Other Tag: Quick & Easy