GRANDMA'S SWEET BUTTERMILK CORNBREAD IN A PRESSURE COOKER

Steps:

• Choose a round pan with a flat-bottom and a tight fitting lid that with fit inside your
• pressure cooker. If you don't have a lid to fit the insert then crimp a square of aluminum foil
• tightly over the top of the pan.Generously grease the pan.
• In a small bowl whisk the eggs, and then blend in the drippings and other liquid ingredients. In large bowl, mix together the dry ingredients. Add the liquid ingredients to the dry ingredients and stir until just barely blended. The batter should look a bit lumpy. Pour the batter to the prepared pan, only filling to about 2/3 full to allow room for it to rise. Add 2/3 cup 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. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 12 minutes. Remove from heat and use the natural release method before opening the lid.
• Variations: This recipe can accommodate all kinds of personal touches, so feel free to add about 1 cup of extras in extras like grated sharp cheese, sliced green onions, corn kernels, chopped jalapeño peppers, cooked sausage or crumbled bacon. I like a combo of cheese and jalapeños.
• Cook's Note: No buttermilk? Substitutes are best employed sparingly because they are seldom as good as the genuine thing, but powdered buttermilk seems to be a good thing. You can use other acidic dairy products like plain yogurt, sour cream, or even make your own clabbered milk. To make the well-known fake buttermilk substitute, sour 1 cup of milk by stirring in 1 tablespoon white vinegar or lemon juice and letting it stand for 5-10 minutes.
• missvickie.blogspot.com