Munchy Monday: Instant Pot Corn Pudding

 
Last week Child Number Four came for a very short but oh so wonderful visit.  We had a great time together and got lots of projects done even though he worked at his job during the day.  I wanted to make all kinds of good food for him, but he really only wanted to eat the leftovers in our refrigerator. I get that!  I LOVE to open my sister's refrigerator and eat her leftovers.  She always has such interesting scraps in there; things we never eat here.

The one thing I did make fresh for us was Instant Pot Corn Pudding.  Dear One really got into it.  He might possibly have eaten half the bowl...!  That made me so happy.  Child Number Four seemed to like it, too.  I am thinking of adding that to our regular food rotation.

Here is what I did:

Instant Pot Corn Casserole/Pudding

1 egg
1 box Jiffy Cornmeal Muffin Mix

1/2 cup butter, melted
1 can creamed corn
1 can whole kernel corn, drained
1 teaspoon dried minced onions
1 large jalapeno pepper, seeded and chopped fine
1 cup sour cream
2 cups water for the Instant Pot liner
1/4  cup shredded Cheddar cheese

Beat the egg in a medium-sized glass bowl then mix in the cornmeal muffin mix, the melted butter, both cans of corn, the onions and the jalapeno pepper dice.  Stir in the sour cream and mix well.

Put the trivet in an 8-quart Instant Pot liner bowl and pour in the 2 cups of water. It works most easily if you are using the trivet which has handles on it so you can easily lift out the bowl when done.  There are other ways to do it, though.

Put the bowl of corn pudding mix which you have covered with parchment paper then aluminum foil on top of the trivet.  Attach the cover and make sure the Instant Pot is in the Sealing mode.  Pressure cook for 45 minutes.  When it is done, let the pressure reduce naturally then when the pin drops, carefully lift the bowl out.  It would be good to have mitts or pot holders on your hands.  Be careful not to let the glass bowl slide off the trivet, drop to the floor, smash, and ruin your wonderful pudding. No, I did not do that but I was nervous as a cat that I would.  Next time I am likely to use the liner for the 3 Quart Instant Pot instead of the glass bowl for the cooking unit.  I thought the bowl would be more attractive on the table.

When I took the Instant Pot
cover off I spread the shredded cheese on top the put the cover back on for a few minutes while I set the table.  It melted down beautifully and, Mister, that was one delicious meal.  Yes, it was almost the whole meal that night.  I can tell you that I wanted more.  And more!  But somehow managed to hold off...

Munchie Monday: Quick and Easy Corn Pudding/Corn Bread

Corn bread is something many people love. I have not been notably fond of corn bread.  Usually it is dry and crumbly.  I do not like that unless I have some really good chili to actually crumble it into. 

We had company coming for lunch (the missionaries, both seniors and young elders).  I was making black bean chili and sweet potato soup...both new recipes.  So, why not try a new corn bread/corn pudding recipe.

The one I found was on I Wash, You Dry blog.  It turned out pretty good.

For myself, I have to say it is more corn bread than corn pudding because it was cooked in a 9 by 13 pan. I think if I make it again, I will use a 2-quart casserole.  Just for texture's sake.  Of course, it will need to cook longer at lower heat, I think, if I do it in that size dish.

This is a picture of the dish when it was just recently removed from the oven.  I pretty much had to try it to see if it was edible.  Since it was, we served it to the missionaries!

The ingredients are Jiffy Corn Bread Mix, eggs, drained whole kernel corn, creamed corn, melted butter, sour cream and shredded cheese. Very likely to clog up your arteries.... Since I made it virtually the same as the I Wash, You Dry folks, I refer you to them for the actual recipe.

The only thing I did differently was that I cooked it Saturday evening and let it cool overnight.  The next day I heated it in the oven while the 60 Minute Rolls were baking.  The pudding developed a more crispy exterior.   I think I would like it even crispier.  Still, it did taste good just as is.  It would probably be fabulous with bits of jalapeño in it.