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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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 or soy 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.
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.
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