Pressure Cooker Gluten-Free Corn Casserole

Pressure Cooker Gluten-Free Corn Casserole
Pressure Cooker Gluten-Free Corn Casserole

Ingredients

  • cup gluten-free all-purpose flour
  • ½ cup cornmeal
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ tsp salt
  • 1 cup sour cream
  • ½ cup butter, melted
  • 1 (15 ounce) can cream-style corn
  • 1 (15 ounce) can corn, drained
  • ½ cup shredded Colby-Jack cheese
  • 2 cups water

Directions

  1. Grease an 8-inch round pan.
  2. Combine gluten-free flour, cornmeal, sugar, baking powder, and salt in a bowl; stir in sour cream, butter, cream-style corn, and corn until batter is well combined. Pour batter into greased round pan and cover with foil.
  3. Add trivet to inner steel pot of pressure cooker and add 2 cups water. Carefully place round pan with batter on trivet.
  4. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 45 minutes on High Pressure.
  5. Let pressure release naturally for 5 minutes, then set steam vent handle to Venting to quick-release remaining pressure. Carefully remove pan from pressure cooker. Remove foil and top casserole with Colby-Jack cheese.
  6. Return to pan to pressure cooker. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 5 minutes on High Pressure or until cheese is melted. Set steam vent handle to Venting to quick-release pressure.
Mealthy tip:

Try different varieties of cheese in place of the Colby-Jack, such as Gruyère cheese or freshly grated Parmesan cheese.

You can use frozen corn in place of the canned corn, but don't substitute anything for the cream-style corn.

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