Creamy Corn Pudding


  • 2 +3 tbsp butter
  • 1 small onion, finely diced
  • 1 1/2 cups heavy cream
  • 4 eggs
  • 3 tbsp flour
  • 1 1/2 tbsp sugar
  • 12 oz frozen corn thawed and drained
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 2 tbsp chopped fresh chives
  • Coat the inside of an IP-friendly 1.5 quart casserole with nonstick spray and set aside.
  • Add 2 tbsp butter to the Instant Pot. Using the display panel select the Saute function.
  • When butter melts, add onion to the pot and saute until soft, 3-4 Minutes.
  • In a blender, combine the cream, eggs, flour sugar, 1 2/3 cups of the corn, the remaining 3 tbsp of butter, salt and pepper. Blend until smooth.
  • Add the cooked onion and the remaining corn and pulse once, just to combine. Pour into the prepared casserole and cover loosely with foil--do not seal.
  • Rinse out the pot, pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack using a foil sling.
  • Turn the pot off by selecting Cancel, then secure the lid, making sure the vent is closed.
  • Using the display panel select the Manual or Pressure Cook function*. Use the +/- keys and program the Instant Pot for 40 Minutes.
  • When the time is up, let the pressure naturally release for 10 Minutes, then quick-release the remaining pressure.
  • (Optional) Set under the broiler for 4-6 Minutes until lightly browned.
  • Sprinkle with chives and serve hot.
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