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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
- 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 Whole 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.
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