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Corn bread in a pressure cooker

Lorenza Ávila

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Corn Bread in a Pressure Cooker

40 mins

Low

4.777778

9 comments

Lorenza Ávila

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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.

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Ingredients

8 portions

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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 cajeta - Mexican carmelized goat milk sweet , 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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Corn Bread in a Pressure Cooker

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by