Instant Pot Corn Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Additional Time
5 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
487 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Instant Pot Corn Casserole
Description
This corn casserole uses a boxed corn muffin mix combined with eggs, canned creamed corn, drained kernel corn, diced green chiles, melted butter, and sour cream to create a thick batter. The mixture is poured into a greased pan covered with foil and cooked in an Instant Pot using high pressure for 45 minutes. Following a natural release, the casserole is topped with shredded cheddar cheese and broiled briefly to melt the topping.
The blend of sweet corn and spicy green chiles provides depth in flavor, while the pressure cooking method ensures a moist texture with minimal hands-on time. The melted cheddar adds a mild sharpness and creamy finish.
This casserole makes a versatile side dish suitable for dinners and holiday meals, complementing a variety of main courses.
For those who do not have the boxed corn mix, it can be made by combining all-purpose flour, yellow cornmeal, sugar, baking powder, salt, and vegetable oil, ensuring the recipe can be prepared with standard pantry ingredients.
Ingredients
- 1 egg
- 1 box corn mix check in the notes how to make it if you don't have access to buy the mix, Jiffy brand
- 1/2 cup butter melted, unsalted
- 1 can creamed corn
- 1 can kernel corn drained
- 1 can diced green chiles
- 1 cup sour cream
- 2 cups water
- 1/3 cup cheddar cheese shredded
Instructions
- In a large mixing bowl beat the eggs for 1 minute, then add the Jiffy mix, melted butter, both cans of corn, and green chiles. Stir to combine.
- Stir in the sour cream, and mix well
- Pour the batter into a greased 7-inch round cake pan or push pan, and cover tightly with aluminum foil.
- Pour 2 cups of water into the inner pot of an 8-quart or 6-quart Instant Pot, and place a trivet inside.
- Place the cake pan on top of the trivet. Lock the lid and turn vent to Sealing position.
- Pressure cook on high pressure for 45 minutes. Once the IP beeps that the cooking has been completed, allow a 5 minute natural release, then turn valve to quick release the remaining pressure.
- Carefully open the lid, and using oven mittens remove the trivet by lifting the handles.
- Place the cake pan on a wire rack, and discard the foil.
- Top the casserole with shredded cheese, and broil in oven to melt it.
- Garnish with chopped green onions and serve.
Notes
- To substitute boxed corn muffin mix, combine 2/3 cup all-purpose flour, 1/2 cup yellow cornmeal, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons vegetable oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 920mg | 38% |
| Potassium | 328mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 11mg | 12% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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