Cornbread

Taste: Not too bad.

Cleanup: Several things to clean.

Ingredients: All available at Publix

Next I tried this (since I thought a hunk of cornbread would go nice with the beans and rice):

Pressure Cooker Cornbread

On the first try I didn't have a small bundt pan. I used a big pyrex container that was small enough to fit in the cooker.

I forgot the non-stick spray, but that didn't matter, it didn't stick mostly because it didn't cook all the way. I gave it a couple of extra minutes to account for the container, but clearly I should have given it 5 or 10 more minutes. I'll stick with the bundt pan in the future.

I was able to salvage some stuff from around the edges and that was pretty good, but nothing left as a convenient shape to eat.

I ordered a proper pan from amazon, but I think it was smaller than the one in the original recipe. I could only fit about 2/3 of the batter in it and it may have been a bit overcooked this time. I could probably zero in after a few more tries, but I really prefer non-sweet cornbread (and all the recipes I find seem to be for sweet cornbread).

This also makes a bigger mess because I need to clean the mixing bowl and the tools I used for doing the mixing and filling of the pan, then the bundt pan itself.

This also demonstrates the problem of cooking inside a sealed cooker: It either works or it doesn't, and you can't really tell till it is too late.

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