Recipe
Instant Pot Corn Pudding Casserole Recipe
Published: April 1, 2024
This corn pudding casserole is a game changer! It's creamy, sweet, and so easy to whip up in my Instant Pot. Perfect comfort food for any day of the week.
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Corn pudding casserole, you won't believe how good this is! Using my instant pot, I've simplified a classic comfort food into a nearly hands-off experience. A blend of corn kernels, milk, eggs and just a touch of sweetness, this recipe comes together in no time. Let's ditch the oven and let the Instant Pot do all the heavy lifting. Trust me, this dish is a game changer!
Ingredients for Instant Pot Corn Pudding Casserole
- Corn kernels: Sweet and juicy, they provide the main flavor and texture for the corn pudding casserole.
- Eggs: Bind the ingredients together, adding richness and structure to the casserole when cooked.
- Milk: Adds creaminess and moisture to the casserole, creating a smooth and tender texture in each bite.
- Melted butter: Infuses richness and flavor into the casserole, enhancing the overall taste and mouthfeel.
- Sugar: Balances the natural sweetness of the corn, adding a touch of sweetness to the savory casserole.
- Cornmeal: Helps thicken the casserole and adds a slightly gritty texture, enhancing the overall mouthfeel.
When making this instant pot corn pudding casserole, try adding a pinch of nutmeg to the mixture for a subtle hint of warmth and depth to the dish. It complements the sweetness of the corn and adds a unique flavor dimension that will surprise and delight your taste buds.
Read more: Instant Pot Creamy Corn Chowder Recipe
Essential Tools for Making This Delicious Casserole
- Instant Pot: Essential for pressure cooking the corn pudding casserole efficiently.
- Baking dish: Used to hold and cook the corn pudding mixture inside the Instant Pot.
Common Questions About Making Corn Pudding Casserole in an Instant Pot
Serves: 6 people
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Ingredients:
- 2 cups corn kernels
- 3 eggs
- 1 cup milk
- 1/4 cup melted butter
- 1/4 cup sugar
- 1/4 cup cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions:
- In a bowl, mix together corn kernels, eggs, milk, melted butter, sugar, cornmeal, salt, and pepper.
- Pour the mixture into a greased baking dish that fits inside the Instant Pot.
- Add 1 cup of water to the Instant Pot and place the trivet inside.
- Carefully place the baking dish on the trivet.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 25 minutes.
- Once done, do a quick pressure release and carefully remove the baking dish.
- Let it cool slightly before serving.
Read more: Pumpkin Bread Pudding Instant Pot Recipe
Nutritional value:
Per Serving in Calories: 235 kcal | Carbohydrates: 28 g | Protein: 6 g | Total Fat: 11 g | Saturated Fat: 6 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 1 g | Cholesterol: 104 mg | Sodium: 196 mg | Dietary Fiber: 2 g | Sugar: 10 g | Calcium: 67 mg | Potassium: 199 mg | Iron: 1 mg | Vitamin A: 345 µg | Vitamin C: 6 mg
Prep Now, Enjoy Later: Make-Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the corn pudding casserole as directed.
- Cover and refrigerate for up to 2 days before baking.
Freezing Instructions
- After preparing, cool the corn pudding casserole completely.
- Wrap tightly in plastic wrap and foil.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
