This Instant Pot Cornbread Casserole is a sweet and creamy festive holiday side dish with corn kernels, cream and butter. A truly delicious Thanksgiving holiday treat!
This Instant Pot Cornbread Casserole recipe is so easy and so delicious.
It can be made in the Slow Cooker or the Pressure Cooker. It is great for holidays like Thanksgiving and Christmas and it doesn’t tie up your oven.
You can prepare the batter the night before and keep in the refrigerator.
When you are ready to cook, either pour the batter into your Slow Cooker or if using a Instant Pot, Ninja Foodi or Pressure Cooker, pour the batter into a 6 cup Bundt Pan or Casserole Dish and place in your Instant Pot, Ninja Foodi or Pressure Cooker .
The original list of ingredients for this Instant Pot Cornbread Casserole, uses a box of Jiffy Cornbread Mix.
As I like to do everything from scratch, use my own Homemade Cornbread Muffin Mix (recipe is off line temporarily), instead of using a box of Jiffy.
As with most cornbread, you don’t want to over work the batter after the dry ingredients are added.
The recipe calls for sour cream.
Full fat is awesome. However, if you want to lighten up the Instant Pot Cornbread Casserole, go a head and use Light Sour Cream. It works really well too.
Since I am crazy about my Homemade Thick Greek Yogurt, I like to use it in this Instant Pot Corn Casserole in place of Sour Cream.
My Homemade Greek Yogurt comes out thick and creamy and delicious.
Using a Glass Measuring Cup, melt the butter.
Remove some of the egg mixture and add it to the melted butter and Whisk together. This is called tampering.
This will cool the butter, so that when you add it to the egg mixture, the eggs won’t cook and the sour cream won’t curdle.
Add in the box of Jiffy, or if using my Homemade Corn bread Mix, add in the ingredients here.
Mix the dry ingredients into the wet ingredients, just to combine.
If using frozen corn, instead of a can of corn, defrost the corn and drain, so that you don’t have excess liquid.
Add the defrosted frozen corn, plus 1/2 teaspoon of salt or a can of drained corn to a Mixing Bowl.
As much as I love frozen corn, I think the canned corn tastes better. Add the whole can of cream corn to the Mixing Bowl.
If you want a bit of a pop, add in a can of drained diced green chiles, or slice up a Jalapeno pepper and add it to the batter.
Fold the corn into the batter until just incorporated. Don’t over mix the batter.
The Bundt Pans come in two colors and it is the luck of the draw as to which color you get. I was lucky to have gotten both colors!
I have provided this link to Amazon, so you can get your own.
The Holiday Creamy Corny Cornbread seems to cook more evenly and puffs up lighter and fluffier.
Grease a 6 cup Bundt Pan, cake pan or casserole dish, using bacon grease, butter or coconut oil, whatever you like.
Pour in the batter and jiggle it about, so that the batter is pretty even in the pan.
If you use a Pyrex Glass Bowl, add five minutes to your cooking time.
To make things even easier, you can use a box of your favorite cornbread muffin mix, or use my homemade Cornbread Muffin Mix (recipe is off line temporarily), if you have the time.
New Holiday and Thanksgiving recipes are being added all the time, so don’t forget to look around.
Kitchen Equipment and Essentials
- Instant Pot, Ninja Foodi or Pressure Cooker
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- 3.5 Quart Stainless Steel Mixing Bowl
- Stainless Steel Trivet
- 6 Quart Slow Cooker
- Stainless Steel Trivet
- 6 cup Bundt Pan
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Here is the handy printable recipe:
- In a medium bowl combine whole and creamed corn, sour cream, melted butter and eggs. Mix until well combined.
- Add cornbread mix and with a fork, mix until just combined. Do not overmix.
- Let sit for 15 minutes. This will ensure a nice crisp top.
- Pour into buttered/greased pan and cook according to method selected below.
- Add one cup of water to Pressure Cooker cooking pot and place trivet inside cooking pot.
- Pour batter into greased Bundt or Casserole Dish and place on trivet
- Lock on Lid and close Pressure Valve.
- Cook at High Pressure for 25 minutes.
- When Beep sounds, wait five minutes and then use the pressure valve to release the pressure.
- Grease slow cooker and pour in batter.
- Cover and cook on HIGH for 3 hours, or until toothpick inserted comes out clean.
- Remove lid and turn off slow cooker, so that condensation does not accumulate.
- Preheat oven to 350 degrees F.
- Grease bottom of 9x9 pan.
- Pour batter into pan and bake in preheated oven for 45 minutes until the top is light golden brown and a toothpick or knife inserted in the middle, comes out clean.
Light sour cream works well.