Saturday, February 6, 2016

Mexican Cornbread Dinner - Under Pressure!

Whenever I make a "one-pot" meal, I try to make sure it's well-balanced. That means, including whole grains, beans, greens, and veggies.

This idea came to me after planning a dinner party for this weekend, which included oil-free corn bread. I wondered if I could "bake" my corn bread in the pressure cooker RIGHT ON TOP OF the dish, and what do you know??? It worked beautifully! I completed the test kitchen run around 9:30 in the evening, and my husband had already brushed his teeth. I coaxed him into tasting the new dish, and he ended up eating half of a HUGE portion! It is SO easy to make and DELICIOUS!

1 large onion, chopped finely
2 garlic cloves, minced
1 28-oz can or two 15-oz. cans of fire-roasted chopped tomatoes, including the liquid
1 T. lime juice
2 can of black beans, rinsed and drained
2 cups of frozen corn
1 4-oz. can of green chiles, including the liquid
3 handfuls of fresh baby spinach
1 1/2  t. cumin
½-1 t. chili powder (based on your spiciness level)
3/4 t. salt
3 dashes of Liquid Smoke

Corn Bread Layer:
1 cup of whole wheat, whole wheat pastry, or spelt flour
1 cup of cornmeal (fine ground)
1 T. baking powder
pinch of salt
1 cup unsweetened, non-dairy milk
1/4 cup maple syrup
1/4 cup unsweetened applesauce

In a large bowl, add the onion, garlic, tomatoes, black beans, lime juice, corn, green chiles, spinach, cumin, chili powder, salt, and liquid smoke. Stir well to combine.

Whisk together the dry ingredients for the corn bread layer in a medium-sized bowl. Add in the non-dairy milk, maple syrup, and applesauce. Stir together to combine. Pour the cornbread mixture over the other mixture in the pressure cooker, spreading level.

Cook on high pressure for 10 minutes with quick release (slowly turning the valve so the liquid doesn’t spray out). Turn off the pressure cooker and LEAVE THE TOP ON for 10 more minutes. Open the top and serve.


10 comments:

  1. This comment has been removed by the author.

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    1. Awww! Thank you so much, Nancy! We love this recipe, too. It's a family favorite now!

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  2. This looks delicious! However I think my hubby & I would prefer a savoury cornbread. Do you have any suggestions on how to make it savoury? I was wondering if aquafaba would work in place of the applesauce?

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    1. I would try Jill McKeever's cornbread recipe. It's more savory. Not sure about the aquafaba.

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    2. Ok, thanks! Is your cornbread very sweet? I might give it a go anyway if it's not very sweet..
      Also, I'm in the UK and we don't have canned green chiles here, what would you suggest in their place?

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    3. If you use unsweetened applesauce, the cornbread does not taste sweet. But aquafaba should work too. Then of course you would have to substitute for the maple syrup..I would keep the applesauce and substitute the aquafaba for the maple syrup

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  3. Is the "t" teaspoon and the "T" tablespoon?

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  4. It says to mix wet ingredients in large bowl and then spread cornbread over it. Do you put the bowl inside the ipot container ( which would need water) or put the wet ingredients directly in the ipot? If you do it that way doesn't seem like enough liquid, only from canned tomatoes and applesauce?

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    1. Everything goes into the inner pot. First all of the ingredients on top, then the cornbread batter on top of it.

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