INSTANT POT Cornbread

Instant Pot Cornbread 

Ingredients

2 large eggs

1 cup milk

⅓ cup vegetable oil

1 cup all-purpose flour

1 cup yellow cornmeal

⅔ cup granulated sugar

1 Tablespoon baking powder

1 teaspoon salt

1 teaspoon cinnamon 

1 teaspoon nutmeg

1 cup water for the Instant Pot

Equipment

• 7 inch cake pan or spring form pan that can fit comfortably in your instant pot. 
• Instant pot 
• Instant pot trivet
• Foil paper
• Mixing Bowl
• Whisk
• Large Spoon

Instructions

Step 1 Spray cake pan with baking spray and set aside.

Step 2 Pour 1 cup of water into the bottom of the Instant Pot and set aside.

Step 3 Add large egg to mixing bowl and whisk for 10 - 15 seconds. Then mix in milk, vanilla and oil. 

Step 4 Add flour, cornmeal, sugar, cinnamon, nutmeg, salt, and baking powder.

Step 5 Pour batter into the prepped pan. 

Step 6 Wrap the top in foil

Step 7 Place foil wrapped pan on the trivet (or a baking sling) and lower into the instant pot.

Step 8 Lock the lid and set pressure cook time to 55 minutes. 

Step 9 When the pressure time stops, allow pressure to naturally release for 10 minutes, then press the quick release valve.

Step 10 Remove foil and cool or enjoy warm with some fresh butter. 

Stuffed Christmas Roaster

Ingredients

1 Roaster Chicken
1 tsp. salt
1 tsp. black pepper
5 gloves garlic, finely chopped
1 onion, finely chopped
2 tbsp. soy sauce
1 scotch bonnet pepper, finely chopped
Roaster gizzard & liver from the giblet pack

Stuffing

2 tbsp. honey
3 rashers bacon, cut into small pieces
1 onion, chopped
1 cup stale bread, cubed
1/3 cup raisins
1 cup pumpkin peeled and cubed
1 cup irish potato peeled and cubed
1 sprig thyme
1/4 cup chopped escallion or parsley

Method

1. In a pan covered with water, boil gizzard and liver until tender (about 1 hour)
2. Place bacon in a cold pan, turn heat on medium and sear the fat for 5 minutes
3. Turn heat to medium high, add onions, chopped gizzard and liver. Cook for 4 minutes
4. Remove from stove, add bread, raisins, thyme and pumpkin. Allow to cool slightly.
5. Mix salt, black pepper, chopped garlic, onion, soy sauce, scotch bonnet pepper and honey
6. Season inside and outside of roaster with seasoning mixture
7. Lightly pack the stuffing into the cavity of the bird
8. Place in preheated oven (375 degrees Fahrenheit) for approximately 2 hours until juices run clear.
9. Garnish and display on platter

Escoveitched Fish

2lbs fish
1/4 cup flour
oil for frying
Escoveitch Sauce:
1cup vinegar
1cup water
a pinch of salt
1tsp sugar
1cup julienne strips of chochos and carrots
2-3 medium size onions, cut into rings
hot pepper to taste
6 pimento grains


Steps:
1. Prepare fish for frying
2. Lightly dust with flour
3. Fry fish in 1/2 inch deep oil
4. As soon as flesh is opaque, fish is ready. Set aside
5. Boil 1 part of water with 1 part of vinegar with a pinch of salt and a teaspoon of sugar.
6. Add julienne strips of chocho, carrots, hot pepper to taste, some pimento grains and onion rings
7. As soon as liquid boils, pour over fried fish. This is done the  day before it is eaten and it is not kept in the refrigerator.
(Serves 4-6)