Corn With Cream Cheese

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Easy Corn Pudding Slow Cooker

Easy Corn Pudding Slow Cooker


Serves 8

Active Time 10 minutes

Pressure/Manual (High) Natural Release

  • vegetable oil
  • 1 (8.5-ounce) package corn muffin mix
  • 1 (14-ounce) can creamed corn
  • 1 (4.5-ounce) can chopped mild green chiles, or ½ cup chopped poblano pepper
  • ½ cup whole milk
  • 2¼ cups water
  • ½ teaspoon unflavored powdered gelatin or agar-agar
  • poblanos & corn in cream (optional)


  1. Generously grease a 6-inch springform pan with oil
  2. In a large bowl, combine the corn muffin mix, creamed corn, chiles, milk, ¼ cup of the water, and the gelatin
  3. Stir well to combine
  4. Pour the batter into the prepared pan
  5. Cover the top with aluminum foil
  6. Pour the remaining 2 cups water into the Instant Pot
  7. Place a steamer rack in the pot
  8. Set the pan on the rack
  9. Secure the lid on the pot
  10. Close the pressure-release valve
  11. Select MANUAL and set the pot at HIGH pressure for 25 minutes
  12. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released
  13. Set the pudding on a wire rack to cool to room temperature
  14. Run a knife around the edges to separate the pudding from the sides of the pan
  15. Carefully remove the springform ring
  16. To serve, cut the pudding into wedges
  17. Top with Poblanos & Corn in Cream, if desired

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