Thursday, January 26, 2017

Instant Pot Corn Spoon Bread

I fell in love with Don Pablo's in college and then I fell in love all over again the first time I had their spoor bread. Good. Lord. I've made copycat recipes a few times in the past, but they always seemed like a lot of work, with a long bake time and ingredients I didn't necessarily have on hand.

Tonight, with the help of my trusty Instant Pot, all that changed.

Because the Instant Pot is a pressure cooker, it both cooks faster than the other recipes and doesn't need an extra pan of water to keep the spoon bread moist. Win-win.


1/3 c. corn meal
1/2 c. softened butter
1/4 c. water

1 can corn
1/4 c. heavy cream

1/4 c. corn meal
1/3 c. sugar
1/4 tsp salt
1/2 tsp baking powder

some avocado oil

In a food processor, process the first 1/3 c. corn meal to make a fine corn flour. Add the softened butter and cream together. Add 1/4 c. water and blend. It's a good idea at one or more points in this process to scrape the sides. Add one drained can of corn and the heavy cream, process some more.

In a separate bowl, combine the remaining corn meal, sugar, salt, and baking powder. Add to the food processor and process to mix.

Turn on the instant pot to saute, add a bit of oil (I like avocado oil). It doesn't need to get really hot, just enough so that it flows nicely over the bottom of your Instant Pot. Scrape the spoon bread mixture into the Instant Pot. Put on the lid and use the manual setting for 25 minutes.

After 25 minutes, it should be good to go, but your mileage may vary. I've only made this once, but I'm pretty sure that will change before too long.