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Nutrition Label
–
+
servings
US Customary
Metric
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Holiday Creamy Corny Cornbread
This Holiday Creamy Corny Cornbread is a sweet and creamy side dish that is prepared in the Pressure or Slow Cooker for your Thanksgiving meal.
Prep Time
5
mins
Cook Time
25
mins
Pressure Release
10
mins
Total Time
30
mins
Course:
Side Dish, Thanksgiving
Cuisine:
American
Servings:
12
servings
Calories:
251
kcal
Author:
Jill Selkowitz
Equipment
Instant Pot Electric Pressure Cooker
6 cup Bundt Pan
Ingredients
1/2
cup
Butter
melted
1
cup
Sour Cream
1
Egg
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
US Customary
-
Metric
Instructions
In a small bowl, combine wet ingredients.
Add dry ingredients and combine.
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, do a Quick Release.
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.
Notes
If you use your own homemade cornbread muffin recipe, use 8.5 oz.
Light sour cream works well.
Nutrition
Serving:
0
g
|
Calories:
251
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
7
g
|
Cholesterol:
44
mg
|
Sodium:
458
mg
|
Potassium:
159
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
440
IU
|
Vitamin C:
5.8
mg
|
Calcium:
41
mg
|
Iron:
1
mg