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 order of adding ingredients is important. Add an egg to your Mixing Bowl and Whisk the eggs well.
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.
Whisk together the eggs and sour cream or Homemade Greek Yogurt, until nicely blended.
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.
For baking this Instant Pot Cornbread Casserole in your Pressure Cooker, you can use a Cake Pan, if you like. However, I recommend using a 6 cup Bundt Pan, as I get the best results.
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.
Place the Bundt Pan on a Trivet in your Instant Pot, Ninja Foodi or Pressure Cooker.
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:
- 1/2 cup Butter melted
- 1 cup Sour Cream
- 2 Eggs
- 16 ounces Whole Kernel Corn drained or 8 oz Frozen Corn, thawed and drained
- 16 ounces Cream Style Corn
- 4 oz Fire Roasted Green Chiles drained (optional)
- 8.5 ounces Cornbread Muffin Mix
- 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.
I’m thinking about making this in a pressure cooker over my chili recipe, but it calls for a 10-minute natural release. Do you think that will work?
Sure, the natural release is fine. Jill
I’m making this now as a test run before thanksgiving! Hoping it is as wonderful as I am imagining. Should this be served warm or is room temperature ok?
GAIL JENSEN says
Hello there. I wanted to try your recipe, but I needed to use up a bunch of garden squash. Do you know how I could incorporate some squash, and maybe some cheese to this recipe?
Do you think that this would work in the egg bite molds? If so, how would you change the cook times? Also, do you cover the pan when it is cooking to keep any water from getting into the batter?
It would work, but since I have not made it myself yet, I can’t give you a definitive time. Try 6 minutes. Jill
Carolyn Juran says
Jill, is there a way to add your recipes to the paprika browser from Facebook without having to open them in safari and than copy the link? It’s the only way I can get paprika to notice you. I use mostly your recipes and don’t want to weigh myself! When I tried to see if I could work this problem out, paprika sent this message.
Adding Paprika support to your website
Paprika automatically recognizes sites which adhere to the hrecipe or microdata specifications. If you would like to add Paprika support to your site, simply implement either specification in your HTML.
For users, this means that if your favorite site isn’t supported, you can write them and ask them to implement the specification.
Hi Carolyn. I am not a fan of Paprika. Jill
I made this exactly how you said with an instant pot. It over flowed the pan and is really moist and possible under cooked. What could have possible went wrong?
The casserole should not be firm like bread. If you used something other than a bundt pan, or a pan without a hole in the middle, additional time would need to be added. Jill
I made this tonight and used the Bundt pan I got from Amazon for the 6quart Instant Pot. Cooked it 25 minute with quick release and it was very wet and doughy. Put it back in for 7 minutes and did a NPR. Still not much better. Had to spoon it out and it’s like oatmeal.
Hi Susan. Did you have water in the cooking pot? This is a soft recipe, more like a casserole than bread. Jill
Yes, I put a cup of water in the pot, then the trivet, then the Bundt pan and I made a sling. I’m not a newbie and have made several of your yummy recipes and yogurt. It was very mushy. Maybe more time? I would like to try it again and figure out what works. Tastes great.
Help! I followed this recipe but had to use a round cake pan. After 25 minutes it was still extremely wet and mushy. What went wrong?!
Hi Kelly. The round cake pan. Cook it longer since you are not using the Bundt. Jill
Casey Osterberg says
I am planning on making this as well but had to use a round cake pan. Recommended cook time? I know for Bundt it’s 25 mins.
Casey, I might go about 5-8 minutes longer. Jill Either that, or put a jar in the center to make it like a bundt. Jill
Casey Osterberg says
Thank you kill, I was guessimating about 35-40 mins. Much appreciated!
Debbie Whiteford says
Jill, I would like to try this cornbread and also your banana nut bread recipe but only have a 3 cup bundt pan.
Would it work in the 3 cup pan doing 2 separate cakes? What would be the cook time?
Hi Debbie. You could use the smaller pans. I would cut the cook time by 15-20 minutes. You can always add more time, if needed. Jill
Debbie & Jil, I want to make half the batter in the 3 cup bundt, too. Wondering what times you used on cornbread & other things where recipes for 6 cup bundt. Thx much,
Debbie Whiteford says
I have tried many of your recipes and they always come out to perfection!
Thank you, Debbie. Jill
How do you print your recipes????
GAIL JENSEN says
There is a print button.
Lee Ann says
This looks tasty! Do you think it would work to make it in the 7″ push pan?