I’m sharing my take on a comforting, easy side dish — creamy corn casserole made in the Instant Pot. It’s moist, rich, and incredibly satisfying when I want something warm and simple to pair with dinner.
Why You’ll Love This Recipe
I love this recipe because it comes together quickly with everyday ingredients like canned corn, sour cream, and cornbread mix. The Instant Pot handles the cooking, which means I don’t have to watch the oven or worry about over-baking. The texture turns out perfectly soft and custardy every time, making it a wonderful side for holidays, potlucks, and weeknight meals alike.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/2 cup softened butter
1/2 cup whole-kernel corn
1 large egg
1/4 cup sugar
1/2 cup creamed corn
1 box (8.5 ounces) cornbread muffin mix
1/2 cup milk
1 cup reduced-fat sour cream
Directions
Pour 1 cup of water into the bottom of the Instant Pot and place the trivet inside. Grease a 7-inch round cake pan and wrap the outside tightly with foil to prevent moisture from seeping in.
In a large bowl, beat the softened butter and sugar together for 2–3 minutes until fluffy.
Add the egg and mix until smooth. Add the sour cream and beat for another minute until well combined.
Add half of the cornbread mix and mix on low until just combined. Add the milk, mix briefly, then add the remaining cornbread mix and stir until the batter comes together.
Fold in the whole-kernel corn and creamed corn gently.
Pour the batter into the prepared pan and cover the top loosely with foil. Place the pan on the trivet inside the Instant Pot.
Seal the lid and cook on high pressure for 50 minutes.
Perform a quick release, then carefully remove the pan.
Remove the foil and let the casserole rest for 15 minutes before serving so it can set.
Servings And Timing
Servings: about 4
Prep time: ~22 minutes
Cook time: 50 minutes + 15 minutes resting
Total time: about 1 hour 15 minutes
Variations
Swap the butter for 6 tablespoons of vegetable oil if I want a lighter option.
Replace sour cream with plain Greek yogurt for a tangier result.
Use fresh or thawed frozen corn instead of canned whole-kernel corn.
Make homemade creamed corn by blending some of the whole-kernel corn with a splash of milk.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, I let the casserole cool completely, then wrap it tightly and freeze for up to 3 months.
To reheat, I warm it in a 350°F oven for 15–20 minutes. If it seems dry, I add a small pat of butter on top before heating.
FAQs
Can I use a different size pan?
I use a 7-inch round pan because it fits easily inside the Instant Pot. A larger pan will create a thinner casserole and may slightly change the texture.
Can I use frozen corn instead of canned?
Yes, as long as I thaw and drain it well so I don’t add excess moisture to the batter.
What can I do if I don’t have creamed corn?
I blend some whole-kernel corn with a little milk to mimic creamed corn and still get a creamy texture.
Can I adjust the sweetness?
Yes, I can reduce or omit the sugar depending on how sweet I like my casserole.
Can I make this ahead?
Yes, I can prepare the batter, cover the pan, refrigerate it, and then cook it in the Instant Pot when I’m ready.
Conclusion
This creamy Instant Pot corn casserole has become one of my favorite dependable side dishes. It’s simple, comforting, and pairs well with nearly any meal. I love how easily it comes together and how consistently delicious it turns out. It’s perfect for holidays, potlucks, or any night when I want something warm and comforting on the table.
A creamy, custardy corn casserole made easily in the Instant Pot — rich with butter, sweet corn, and sour cream, it’s a comforting side dish for any meal or gathering.
Ingredients
1/2 cup softened butter
1/2 cup whole-kernel corn
1 large egg
1/4 cup sugar
1/2 cup creamed corn
1 box (8.5 ounces) cornbread muffin mix
1/2 cup milk
1 cup reduced-fat sour cream
Instructions
Pour 1 cup of water into the bottom of the Instant Pot and place the trivet inside. Grease a 7-inch cake pan and wrap the outside tightly with foil.
In a large bowl, beat softened butter and sugar for 2–3 minutes until fluffy.
Add the egg and mix until smooth, then beat in the sour cream.
Add half the cornbread mix and mix gently, then add the milk and remaining cornbread mix and stir until combined.
Fold in whole-kernel corn and creamed corn gently.
Pour batter into the prepared pan and loosely cover the top with foil.
Place pan on the trivet, seal lid, and cook on high pressure for 50 minutes.
Quick release pressure and carefully remove the pan. Let rest for 15 minutes before serving.
Notes
Use plain Greek yogurt instead of sour cream for a tangier flavor.
Fresh or thawed corn works in place of canned corn.
To make homemade creamed corn, blend some corn with a splash of milk.
Cool completely before freezing; reheat in oven with a pat of butter if needed.
