Instant Pot Corn Pudding
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 268
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 8
- Cholesterol
- 69
- Sodium
- 336
- Total: 2 hr
- Active: 20 min
Ingredients
4 tablespoons unsalted butter, well softened, plus more for the pan
4 ounces cream cheese, well softened
1 14.75-ounce can cream-style corn
2/3 cup yellow cornmeal
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
2 teaspoons sugar
1/2 teaspoon paprika
Kosher salt and freshly ground pepper
1/3 cup milk
1/3 cup grated pepper Jack cheese
1/3 cup grated sharp cheddar cheese
Directions
- Fold a long piece of foil in half lengthwise; continue to fold in half lengthwise until you end up with a long skinny strip of foil. (This will help lower the pan into the Instant Pot and then lift it out after cooking.) Butter the bottom and sides of a metal or silicone round pan that fits inside a 6- or 8-quart Instant Pot.
- Combine the butter and cream cheese in a large bowl and whisk together until very smooth and creamy. (If lumpy, microwave in 10-second intervals, stirring until smooth.) Add the creamed corn and whisk again until thick. Add the cornmeal, parmesan, egg, sugar, paprika, 1/2 teaspoon salt and a few grinds of pepper and whisk to combine, switching to a rubber spatula when the mixture becomes too thick to whisk. Stir in the milk, pepper Jack and cheddar until combined.
- Pour the batter into the pan and cover with foil; tightly crimp the edges. Pour 2 cups water into the Instant Pot and fit with a rack or trivet. Lay the foil strip under the pudding pan and use the ends to lower the pan into the pot (leave the foil strip in place). Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 50 minutes. When the time is up, let the pressure release naturally, about 20 minutes.
- Carefully remove the lid and blot any excess water from the top of the foil. Using the foil strip, carefully remove the pan from the Instant Pot and transfer to a rack. Uncover the pan and let the corn pudding cool slightly; serve warm.
Cook’s Note
You’ll need a pan that fits inside your Instant Pot to make this corn pudding. Metal or silicone will work.