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Instant Pot Southwest Corn Pudding is a perfect side dish to make in your electric pressure cooker. Full of that Tex-Mex flavor, and so delicious, this pressure cooker corn pudding is easy to put together.
Instant Pot Southwest Corn Pudding
I’ve always enjoyed corn bread, Mom made it for us fairly often. Usually she just used the little box of mix and made corn muffins. We’d put those in the bottom of our bowl and pour a generous ladle full of her homemade chili right over them! So good!
So let’s revisit that cute little box of cornbread mix for something a little different!
This dish is very moist, and though it is called a corn pudding, it isn’t that creamy texture you get from actual pudding. This leans closer to a corn bread that is dense and moist. It has a nice savory tone to it, as opposed to the sweeter corn puddings made with cream corn and have added sugar.
This Instant Pot Southwest Corn Pudding is great on its own, but would be delicious in that bowl of chili, too!
I enjoy cooking with my Instant Pot, and like I said before, this is the kind of dish that is best cooked in a wet environment, so pressure cooking it is perfect!
Serve with a dollop of sour cream, salsa, a little hot sauce, or along side my Instant Pot Black Bean Soup, for a Tex-Mex feast!
Instant Pot Homemade Hot Sauce
Instant Pot White Chicken Chili
Instant Pot Beef Barley Vegetable Soup
Sandy’s Instant Pot Beef Stew
Instant Pot Ham Hock and Bean Soup
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Instant Pot Southwest Corn Pudding
Ingredients
For the Pressure Cooker (preferably use a tall trivet/rack with 2 1/2" to 3" legs)
- 2 ½ cups Water
Corn Pudding
- 1 (8 1/2) oz Box of Corn Bread Mix
- 1 cup Southwest Vegetable Blend (frozen-thawed or canned-drained) (corn, black beans, red pepper, onion, etc)
- ½ (4 oz) can Green Chiles (drained)
- ½ cup Monterey Jack Cheese (Shredded)
- 1 tsp Chili Powder
- ½ tsp Kosher Salt (or 1/4 tsp table salt)
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- ⅔ cup Sour Cream
- 2 Eggs (beaten)
- ⅔ cup Milk
- 1 tsp Mexican Oregano (or 1/2 tsp regular oregano) dried
- A few dashes Hot Sauce
Garnish with Any of These
- Sour Cream
- Salsa
- Green Onion
- Hot Sauce
Instructions
- Spray a 1 to 1 1/2 quart dish with cooking spray (affiliates: I use a 7" stackable stainless pan with a 7" parchment round on the bottom for easier removal).
- Pour water into the inner liner of the Instant Pot Pressure Cooker. Place a (affiliate) tall trivet/rack in also.
- Mix all ingredients together until well combined.
- Pour into prepared pan and cover tightly with foil.
- Place pan on rack in pot, using a sling.
- Put the lid on the pot and lock it into place. Close the steam release knob (Sealing position).
- Press the Pressure Cook (or Manual) button, and then the + or - button to choose 50 minutes.
- When the cooking cycle has ended, let the pot sit and naturally release the pressure for 5 minutes. Then open the steam release valve by turning the knob to the Venting position.
- When the pin in the lid has dropped down, open the lid and carefully remove the corn pudding to a cooling rack.
- Let the pudding cool with the foil in place until ready to serve.
- To serve, flip the corn pudding onto a plate and gently shake the pan, if necessary, to release it. Remove the parchment round, if using, before serving.
- Garnish with sour cream, green onion, salsa, hot sauce, or eat as is.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE INSTANT pot Southwest Corn Pudding and more
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I would also like a recipe without the boxes since I don’t live in the US, I can’t even run in to the grocery store to check the label. but I was able to Google it: WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, ANIMAL SHORTENING (LARD, HYDROGENATED LARD, TOCOPHEROLS PRESERVATIVE, BHT PRESERVATIVE, CITRIC ACID PRESERVATIVE), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, WHEAT STARCH, NIACIN, REDUCED IRON, …~Helsinki
Hi Cynde, as an American, this is something I grew up with. Much like people in the UK growing up with Spotted Dick on their grocery shelves. We use Jiffy as a shortcut once in a while. Here is a small batch of cornbread (from scratch) that I made for the 3 qt pot. Perhaps you can double it and make the corn pudding recipe?
wish this recipe was written without the packaged mix. Many of us can measure cornmeal and baking powder.
Lots of people love that little blue box, so I wanted to make a recipe for it. I have a regular cornbread recipe that is from scratch, but I haven’t posted it as I was making it for the egg bite molds first, and haven’t perfected it yet.
What would be the oven temperature for the corn pudding recipe? I don’t have an ip at this time. Thank you.
It would be 350 for 35 to 50 minutes.