Instant Cornbread with Roasted Peppers

Instructions

1. Grease a 7-inch pan with the butter.
2. Combine the cornmeal, the all-purpose flour, baking soda, baking powder, salt and sugar (if using) in a bowl. Stir in roasted peppers, corn kernels, pepper jack cheese and scallions and toss to combine.
3. Combine the buttermilk, egg and butter in a second bowl or measuring cup.
4. Add the buttermilk mixture to the dry ingredients and mix until just combined. Pour the batter into prepared pan and loosely cover with aluminum foil, pulling the foil up in the center to create a dome away from the top of the cornbread.
5. Place a rack in the bottom of the pressure cooker and add 2 cups of water. Lower the cake pan into the cooker using a sling made of aluminum foil (fold a piece of aluminum foil into a strip about 2-inches wide by 24-inches long). Fold the ends of the aluminum foil into the cooker and lock the lid in place.
6. Pressure cook on HIGH for 35 minutes.
7. Let the pressure drop NATURALLY. Carefully remove the lid and transfer the cornbread from the cooker to the counter using the aluminum sling or rack. Let the cornbread rest for 15 minutes and then remove the foil from the top of the pan.
8. Cut into wedges and serve warm.