Instant Pot Creamy Corn Pudding

I’ve made this special side for years at holidays and gatherings. It’s delicious, different and a real crowd-pleaser. What I didn’t like was that it took up the oven for an entire hour, which made it a challenge to coordinate everything else that had to be cooked. Enter the Instant Pot (get yours here: https://amzn.to/2QmSPR1)! Now my creamy corn pudding cooks in its own countertop appliance, freeing the oven for a holiday ham, a tasty turkey or a special prime rib roast.

This dish, a riff of the original Real Simple Magazine recipe, falls somewhere between a spoon bread and a custard, and makes a fine addition to any holiday spread. It’s fantastic fresh out of the cooker, but it’s also great served room temperature at a summer potluck.

Corn Pudding– a creamy, buttery, sweet, custardy dish–is perfect for any special occasion. This classic recipe has a rich, soufflé-like texture. It’s an impressive holiday side dish the entire family will love.

Pro Tip: Be sure to blend well in step 4. This dish has an almost souffle-like texture and needs a lot of air. At the end of cooking time, the dish should be set, but still slightly wobbly in the center. If not, close the lid and set for 0 minutes plus a 10 minute natural pressure release.

Creamy Corn Pudding is an impressive side dish the entire family will love.


Ingredients:

  • 2+3 tbsp butter
  • 1 small onion, finely diced
  • 1 1/2 cups heavy cream
  • 4 eggs
  • 3 tbsp flour
  • 1 1/2 tbsp sugar
  • 12 oz frozen corn, thawed and drained
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 2 tbsp chopped fresh chives

Instructions:

  1. Coat the inside of an IP-friendly 1.5 quart casserole with nonstick spray (we love this one: https://amzn.to/2OXT8Bw) and set aside.
  2. Add 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. When butter melts, add onion to the pot and saute until soft, 3-4 minutes.
  4. In a blender, combine the cream, eggs, flour sugar, 1 2/3 cups of the corn, the remaining 3 tbsp of butter, salt and pepper. Blend until smooth.
  5. Add the cooked onion and the remaining corn and pulse once, just to combine. Pour into the prepared casserole and cover loosely with foil–do not seal.
  6. Rinse out the pot, pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack using a foil sling.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 40 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. (Optional) Set under the broiler for 4-6 minutes until lightly browned.
  11. Sprinkle with chives and serve hot.

*The MANUAL and PRESSURE COOK buttons are interchangeable.