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 Tex Mex Corn 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.
Tex Mex Corn Pudding | Pressure Cooker Recipe
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 Tex Mex Corn Pudding cools a little before you un-mold. The final consistency is sweet, slightly soft and very satisfying.
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This Tex Mex Corn Pudding recipe is soft, sweet and oh so delicious! It's vegetarian, vegan and made easily in your Instant Pot!
- 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.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.