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Lorenza

Lorenza Ávila

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Corn Bread in a Pressure Cooker

1h
40 mins
Low
4.727273
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Do you love corn bread but do not want to use the oven? This recipe is for you. This Corn Bread is cooked in a pressure cooker, making it much easier to prepare. Our version has a rich cajeta frosting and bits of walnut, to give it a crunchy touch. The best part is that you only need 11 ingredients to make it. Enjoy delicious corn bread without using an oven.
Learn more about Lorenza Ávila

Ingredients

8 portions
  • 5 corn, medium, shelled
  • 1 cup condensed milk
  • 1 cup flour
  • 1 tablespoon baking soda
  • 1 cup butter, at room temperature
  • 1/4 cups sugar
  • 4 eggs, at room temperature
  • 1 tablespoon vanilla essence
  • 1 package cream cheese, for the frosting
  • 1/4 cups milk caramel, for the frosting
  • to taste walnut, chopped, to decorate

Preparation

Blend the corn with the condensed milk.
In a bowl, sift the flour together with the baking powder.
Beat the butter until it gets soft, add the sugar, add one by one the eggs and the essence of vanilla.
Add the corn mixture and powders, beat until incorporated.
Pour into a previously floured and greased mold 20 cm in diameter.
Place in a pressure cooker in a bain-marie, once the cooking valve sounds for 40 minutes at medium heat. Chill and releases.
Beat the cream cheese until softened, add the cajeta and beat until incorporated.
Cover the bread with the frosting and decorate with chopped nuts.

PRESENTATION

On a cake stand, serve with cajeta frosting and nuts.

TIPS

It is important that butter and eggs are at room temperature, otherwise the preparation could seperate. If this happens, liquefy for 1 minute to reintegrate the fats.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
289.4
kcal
14.47%
Carbohydrate, by difference
28.5
g
9.5%
Protein
5.9
g
11.8%
Total lipid (fat)
17.5
g
26.92%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (11)
Tania Pazos
31/01/2021 10:23:34
Me encantó la variante del betún y la nuez. Le da un toque especial a un clásico muy sencillo. Gracias!
Claudia Alvarado
30/08/2020 19:51:39
Hola me podrian decir q tipo de harina necesito o como se llama gracias
Judith Cazares
23/10/2019 17:58:33
Muy buena receta delicioso
Elizabeth Saavedra González
08/11/2018 11:24:57
Se ve delicioso, voy a hacerlo.de ve delicioso, voy a hacerlo.
Gaby B
03/11/2018 13:59:41
Excelente
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