Cornbread pudding is a sweet, tender, and utterly indulgent corn casserole that is sure to be a family favorite. With the help of your Instant Pot, you can have a tasty side dish ready to eat in a flash.
One of my favorite restaurants, Blue Mesa, had a corn casserole that I loved. So, of course, they had to go out of business. Isn't that how it always works?
After a few months of missing that tasty cornbread pudding, I went to the drawing board. After a few attempts, I created something to satisfy my cravings for one of my favorite side dishes.
What Is The Difference Between Corn Pudding and Cornbread?
As tasty as traditional cornbread can be, I like to add a little extra personality to just about any dish I create.
Think of this Mexican Cornbread Pudding as cornbread on steroids. It has all of the same delicious flavors as the original, but I added creamed corn and chiles to make it soft and creamy with a tiny kick of spice.
Why Make It In The Instant Pot?
Making cornbread pudding in the Instant Pot isn't a huge time saver, so you may wonder why you would bother using the Instant Pot to make it.
Well, there are a few reasons I like to use my pressure cooker instead of the oven to prepare it.
- The texture is different. Since the cornbread is steamed, it is more moist than if you were to bake it.
- It keeps my kitchen cool. I live in Texas, where it gets HOT. The less I can heat up my kitchen by turning on the oven, the better.
- I can multitask. Making this in the Instant Pot frees up my oven to cook other dishes at the same time that might not need the same amount of time or temperature.
How Do You Make Cornbread Pudding?
- Mix all ingredients together and pour into a greased springform pan.
- Cover the top of the pan with foil.
- Pour 2 cups of water into 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 cornbread pudding cool to room temperature, and run a knife along the edges to separate the pudding from the sides of the pan.
- Undo the springform pan and serve.
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.
Just wait until the Tex Mex Corn Pudding cools a little before you un-mold. The final consistency is sweet, slightly soft, and very satisfying.
How To Make This Recipe Dairy Free
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.
What To Serve With Mexican Corn Pudding
- Flank Steak Fajitas
- Tacos de Alambre
- Instant Pot Carne Guisada
- Pulled Pork Carnitas
- Instant Pot Black Beans and Chorizo
Want More Tasty Corn Recipes?
- Another fantastic corn recipe is my Mexican Corn Eloté! You can make this delicious Mexican street corn recipe right in your Air Fryer!
- Check out my Air Fryer Southwestern Roasted Corn! It makes a fantastic side dish for Taco Tuesdays!
How Long Does Mexican Corn Pudding Last?
Due to the high moisture content in this cornbread pudding, it is best enjoyed within two to three days of making it. The longer it sits, the soggier it will get.
If you have leftovers, store them in an air-tight food storage container and reheat in your air fryer at 350F for 3 minutes for the best results.
If you love this Cornbread Pudding as much as we do, make sure you share it with your friends on Facebook and Instagram. Don't forget to Pin it so you can make it again soon!
Ingredients
- 1 package (1 package) Corn Bread Mix
- 14 ounces (396.89 g) Creamed Corn
- 1 can (1 can) mild green chilis,, chopped or ½ cup of chopped poblano peppers
- ½ cup (122 g) Whole Milk, or soy milk
- ½ teaspoon (0.5 teaspoon) agar agar
- ¼ cup (62.5 g) Water
Instructions
- 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.
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Nutrition
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Is there anything I can substitute for the agar agar?
Ideally you'd use an egg. I used the agar agar as a substitute for the egg. Or you could use gelatin, but I'd recommend the egg if you eat eggs.
One whole egg would be the right swap? Also, I have cornmeal but no cornbread box mix. Would you mind explaining how to sub that out, please? This looks great; can't wait to try.
I've seen copycat recipes for Jiffy Corn Bread mix and they typically look something like this:
2⁄3 cup all-purpose flour
1⁄2 cup yellow cornmeal
1⁄3 cup granulated sugar
1 tablespoon baking powder
1⁄2 teaspoon salt
2 tablespoons vegetable oil
But I haven't tried it so I can't really attest to it. I rarely use mixes and it's unusual that I used this one. I may need to redo this with the raw ingredients instead of a mix.
Awesome. I'll try it and we shall see. I think I have all of that. Your TX caviar is one of my favorites!
Oh good! I love that. I posted a Chana (chickpeas) salad that is like that, but with a different dressing.
And yes one egg for the swap