• 1 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 cup fat-free milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten
  • 2 cups water

Grease a 1-quart bowl. Mix flour, cornmeal, sugar, and baking powder in a bowl. Stir in milk, oil, and egg just until ingredients are moistened. Pour batter into prepared bowl. Cover bowl securely with aluminum foil. Add water and cooking rack to cooking pot in Presto® Electric Pressure Cooker Plus. Place bowl on cooking rack. Close cover. Place quick pressure release valve on vent pipe and turn lever to STEAM OUT position. Select SAUTÉ. Once steam begins to vent from the quick pressure release valve, cook for 10 minutes allowing steam to continue to vent. Press CANCEL and then select MULTIGRAIN. Turn lever on quick pressure release valve to COOK position and cook for 25 minutes. Allow pressure to drop of its own accord.

Remove bowl to a cooling rack, remove foil, and cool for 5 minutes. Remove corn bread from pan and cool on rack.

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Corn Bread