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!
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.
Pressure Cooker
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.
Slow Cooker
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.
Traditional Oven
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.
Notes
If you use your own homemade cornbread muffin recipe, use 8.5 oz. Light sour cream works well.