INSTRUCTIONS
1. In a large mixing bowl, add corn muffin mix and eggs.
2. In a 1 cup measuring cup, add creamed corn and add milk to 1 cup level.
3. Add creamed corn and milk to bowl with cornbread mixture.
4. Stir together until just blended. The batter will be lumpy.
5. Spoon batter into 8" spring form pan sprayed with non-stick spray.
6. Pour 1 cup of water into the pressure cooker and place the trivet in the bottom. Put the bundt pan on the trivet. (Use a foil sling to help make removing the bundt pan easier.)
7. Lock the lid in place. Select the Beans/Chili setting (High Pressure / 20 minutes).
8. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
