Pressure Cooker Cornbread

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 8.5-ounce packages Jiffy corn muffin mix

• Dairy

  • 1 cup Milk

Found on pressurecookingtoday.com

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.