There was a restaurant in town called Blue Mesa that had a corn casserole that I loved, so of course they had to go out of business. Isn’t that how it always works? When I started putting this pudding together, I only did it because I was worried I didn’t have enough different dishes for my guests (which turned out to be a needless worry, we had so much food it was a little stupid), and I had no idea how it would work.
I’m used to baking with milk and egg but I was trying to keep this vegetarian so I did it with milk and agar agar. You could definitely substitute soy milk or any non-dairy milk in making this. I combined everything into a pot and steamed it at HP for 25 minutes.
I wasn’t really sure if it was done because when I inserted a chopstick into it, it came away a little wet, but I figured it would firm up as it stood, and it absolutely did. So now you have another great use for your springform pan. Just wait until the pudding cools a little before you un-mold. The final consistency is sweet, slightly soft and very satisfying.
Tex-Mex Corn Pudding
- 1 package corn bread mix
- 14 ounces creamed corn
- 1 can mild green chilis, chopped or 1/2 cup of chopped poblano peppers
- 1/2 cup milk
- 1/2 teaspoon agar agar
- 1/4 cup water
- Mix all ingredients together and pour into a greased springform pan. Cover the top with foil.
- Pour 2 cups of water in to your Instant Pot, and place a trivet on top.
Cook at High Pressure for 25 minutes, and allow it to release steam naturally.
- Let the pudding come to room temperature, and then run a knife along the edges to separate the pudding from the sides of the pan. Carefully unclasp the sides of the pan and serve.