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Let me share my go-to comfort food for chilly evenings. This Instant Pot corn pudding casserole brings back memories of grandma's kitchen, but with a modern twist. Creamy, sweet, and savory all at once, it's pure magic in every bite. I've perfected this recipe over countless family gatherings, tweaking ingredients until reaching the perfect balance. Trust me, once you try this crowd-pleaser, you'll be hooked. Ready to dive into a world of golden deliciousness? Let's get cooking!
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.
Read more: Pumpkin Bread Pudding Instant Pot 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.
Instant Pot Corn Pudding Casserole Recipe
Equipment
- Instant Pot
- Trivet
- Baking Dish
Ingredients:
Main 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
Read more: Instant Pot Chicken Casserole Recipe
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.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Corn on the Cob Recipe
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.
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.
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