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 as 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.

Looking for more delightful corn recipes? Check out my Air Fryer Southwestern Roasted Corn! It makes a fantastic side dish for Taco Tuesdays!

Another fantastic corn recipe is my Mexican Corn Eloté! You can make this delicious Mexican street corn recipe right in your Air Fryer!

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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Tex-Mex Corn Pudding

This Tex Mex Corn Pudding recipe is soft, sweet and oh so delicious! It's vegetarian, vegan and made easily in your Instant Pot!

Print Recipe Rate Recipe

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Course: Side Dishes

Cuisine: Mexican

Keyword: Corn Pudding Recipes, Pressure Cooker Recipes, Tex Mex Corn Pudding, Tex Mex Recipes, Two Sleevers, Vegan Recipes, Vegetarian Recipes

Servings: 8

Calories: 181kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

• 1 package (1 package) corn bread mix
• 14 ounces (396.89 g) creamed corn
• 1 can (1 can) mild green chilis,, chopped or 1/2 cup of chopped poblano peppers
• 1/2 cup (122 g) Whole Milk, or soy milk
• 1/2 teaspoon (0.5 teaspoon) agar agar
• 1/4 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

Calories: 181kcal | Carbohydrates: 33g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 519mg | Potassium: 120mg | Fiber: 3g | Sugar: 9g | Vitamin A: 95IU | Vitamin C: 6.8mg | Calcium: 36mg | Iron: 0.9mg

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Don’t forget to check out my Instant Pot Fast & Easy Cookbook! 

This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.