In about a half-hour, you can have this Instant Pot Loaded Corn Pudding on the table in time for supper. It’s destined to become a family favorite.
Corn is sort of a staple in many American cupboards and freezers. It’s versatile and inexpensive, and it incorporates into all kinds of recipes very well. For example, Skillet Mexican Corn Dip makes great use of corn, as does this recipe for Instant Pot Mexican Corn.
Instant Pot Loaded Corn Pudding
This easy recipe produces a smooth and creamy souffle style cornbread that’ll knock your socks off.
Having a few cans of corn on hand, both creamed and whole kernel, makes sense. It’s a vegetable that folks who are looking for ways to save on groceries (raises hand) appreciate.
It can be mixed with plenty of other ingredients to make delicious meals that fill up the tummies of kiddos, and don’t break the bank. That’s always a good thing.
Instant Pot Quick Release
If you’re new to using the Instant Pot or have never done a quick release, here’s what you should do.
This recipe cooks for 15 minutes, then you do a quick release, and then the additional 15 minutes you let the Instant Pot release pressure automatically. So, after the first 15 minutes, when the Instant Pot beeps and goes to OFF, get an oven mitt, and gently turn the pressure valve from SEALING to VENTING. Pressure or steam will be released from the Pot. This may take a couple of minutes for all the pressure to be released.
Jiffy Mix to the rescue.
Those familiar little blue and white boxes are the bomb. Do people still say “the bomb?” I don’t care. I’m saying it anyway. Jiffy has been around since 1930 and I’m not at all surprised. I’ve never tried one of their mixes that I didn’t love.
The Jiffy Corn Muffin Mix is a fave because it tastes slightly sweet. Love the stuff, especially in this recipe.
But it’s the bacon, cheese, real butter, and sour cream that turn a little box of tried and true goodness into something so savory and sweet, it’ll make you sass your momma-in-law.
What to make with Instant Pot Loaded Corn Pudding.
What can’t your serve with corn pudding? Okay…maybe not lasagna or pizza. How about ham or chicken? Maybe whip up some chocolate chip cheesecake bars for dessert. It’s a safe bet that your family will be thrilled!
Instant Pot Loaded Corn Pudding
HERE' WHAT YOU NEED:
- 1 can whole corn 15 - 16 ounces, drained
- 1 can cream-style corn 15 - 16 ounces
- 1 package corn muffin mix 8 ounces
- 1 cup sour cream
- 2 eggs
- 1/3 cup milk
- 6 Tablespoons butter - melted
- 1 1/2 cups shredded Parmesan cheese
- 1 cup bacon cooked and crumbled
- 1 small onion diced
- 1 green pepper washed and diced
- 1 red pepper washed and diced
HERE'S WHAT YOU DO:
- Put the butter to the Instant Pot, and turn on the SAUTE setting.
- Melt the butter, and add the onion, red pepper and green pepper, and Saute until browned and caramelized.
- Turn off the Saute setting, and add the Jiffy corn muffin mixes, both cans of corn, sour cream, eggs, milk, Parmesan cheese, and bacon. Stir well to blend all ingredients together.
- Place the lid on the Instant Pot, until it beeps and locks.
- Turn the pressure valve to 'SEALING', and press the MANUAL button, and set the time for 15 minutes.
- After the 15 minutes, do a quick release, and stir the corn pudding.
- Place the lid back on the Instant Pot, and cook on MANUAL for another 15 minutes, and then let the Instant Pot automatically release the pressure.
- When all the pressure has been released, and the pressure float valve is all the way down, remove the lid from the Instant Pot, and serve immediately, or press the keep warm button.
- Serve when ready.
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