Vegan Instant Pot: Jalapeño Cornbread Recipe

Vegan Instant Pot: Jalapeño Cornbread Recipe - A no-brainer accompaniment for Summer Vegetable Chili, this cornbread can be made without heating up your kitchen. Studded with fresh diced jalapeño, it’s moist and flavorful with a little spicy kick. Cut it into wedges and serve it right away—it’s best when it’s still steaming hot, straight out of the pot.

Serves 8
Vegan Instant Pot: Jalapeño Cornbread Recipe

Ingredients for Vegan Instant Pot: Jalapeño Cornbread Recipe:

  • 2 tablespoons egg replacer powder
  • 1 cup plus 2 tablespoons unsweetened nondairy milk
  • 1½ cups finely ground cornmeal
  • ⅔ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ¼ cup vegan shortening, melted (I recommend Nutiva or Earth Balance brand)
  • 1 jalapeño chile, seeded and diced

Directions for Vegan Instant Pot: Jalapeño Cornbread Recipe:

  1. Grease the sides of a 7-inch springform or cake pan and line the base of the pan with a round of parchment paper. Pour 1 cup water into the Instant Pot.
  2. In a small bowl, stir together the egg replacer and nondairy milk. Set aside for a minute to thicken.
  3. In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. Add the egg replacer mixture and shortening and stir just until the dry ingredients are fully incorporated. Fold in the jalapeño. The batter will be very thick.
  4. Transfer the batter to the lined pan and spread it out in an even layer, then cover the pan tightly with aluminum foil. Place the pan on a long-handled silicone steam rack. Holding the handles of the steam rack, lift the pan and lower it into the pot.
  5. Secure the lid and set the Pressure Release to Sealing. Select the Manual, Pressure Cook, or Cake setting and set the cooking time for 35 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  6. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, grab the handles of the steam rack, lift the pan out of the pot, and set the pan on a cooling rack. Remove the aluminum foil, taking care not to let any condensation that has settled on top of the foil drop onto the bread.
  7. Let the cornbread rest in the pan for 5 minutes, then run a knife around the edge of the bread to loosen it from the pan sides. Invert the pan on top of the cooling rack to unmold the bread, peel off the parchment, place a plate on top of the bread, then flip it back over so it is right side up on the serving plate. Cut the bread into wedges and serve steaming hot.

For a gluten-free variation, substitute Bob’s Red Mill Paleo Flour or another gluten-free flour blend for the all-purpose flour.

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