Description
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.
- Prep Time: 22 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1/4 casserole
- Calories: 340
- Sugar: 9g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
