There was a restaurant in town that had a corn casserole that I loved, so of course they had to go out of business. Isn’t that how it always works? But that corn casserole, though. Sweet and savory, creamy, and slightly chewy from the corn—that casserole needed to be made again. I rarely use box mixes, but I do use corn muffin mix for convenience, especially as it has so few additives. I used gelatin to help the custard set and hold together, but you could use 2 large eggs instead.
{ Serves 8 }
| Active Time | Function | Release | Total Time |
| 10 minutes | Pressure/Manual (High) | Natural | 55 minutes (plus cooling time) |
Dietary Considerations: Egg-Free, Nut-Free, Soy-Free, Vegetarian
1. Generously grease a 6-inch springform pan with oil.
2. In a large bowl, combine the corn muffin mix, creamed corn, chiles, milk, ¼ cup of the water, and the gelatin. Stir well to combine. Pour the batter into the prepared pan. Cover the top with aluminum foil.
3. Pour the remaining 2 cups water into the Instant Pot. Place a steamer rack in the pot. Set the pan on the rack.
4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 25 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.
5. Set the pudding on a wire rack to cool to room temperature. Run a knife around the edges to separate the pudding from the sides of the pan. Carefully remove the springform ring.
6. To serve, cut the pudding into wedges. Top with Poblanos & Corn in Cream, if desired.