Rich Instant Pot Corn Pudding

I grew up thinking corn pudding was one of those fancy side dishes that only appeared at holiday dinners. My mom would stress for hours getting it just right in the oven, constantly checking to make sure it didn’t curdle or turn out too watery.

Then I discovered you can make it in the Instant Pot, and everything changed. No more hovering over the oven or worrying about timing. The pressure cooker does all the work while you focus on the rest of your meal. It comes out creamy and smooth every single time.

What Kind of Corn Should I Use?

You’ve got several great options when it comes to corn for this pudding recipe. Fresh corn cut straight from the cob will give you the sweetest, most flavorful results – just run a sharp knife down the sides of cooked ears to remove the kernels. Frozen corn works just as well and is super convenient, plus it’s often picked at peak ripeness so the flavor is still excellent. Canned corn is totally fine too, just make sure to drain it well and give it a quick rinse to remove any excess sodium. If you’re using frozen corn, there’s no need to thaw it first – just toss it right into the mix and let the Instant Pot do its magic.

Options for Substitutions

This corn pudding recipe is pretty forgiving when it comes to swaps:

• Corn kernels: Fresh corn is great, but frozen (thawed and drained) or canned corn (drained) work just fine. If using canned, rinse it first to remove excess sodium.
• Milk: Whole milk gives the creamiest results, but you can use 2% milk, half-and-half, or even heavy cream for extra richness. Non-dairy milk like oat or almond milk works too, though the texture will be slightly different.
• Butter: You can swap melted butter with vegetable oil or melted coconut oil. If using coconut oil, make sure it’s completely melted and cooled slightly before mixing.
• Sugar: Brown sugar adds a nice caramel note, or you can use honey or maple syrup (reduce milk by 1-2 tablespoons if using liquid sweeteners).
• Cornmeal: This ingredient is pretty important for the pudding’s texture, but if you don’t have it, you can use fine breadcrumbs or even crushed crackers as a substitute.
• Eggs: For each egg, you can substitute with 1/4 cup applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit for 5 minutes first).

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot corn pudding is not greasing your cooking dish well enough, which can lead to a sticky mess that’s impossible to serve cleanly – use plenty of butter or cooking spray on every surface.

Another common error is opening the Instant Pot too early after cooking, as the pudding needs time to set properly and will look jiggly and underdone if you peek too soon – let it naturally release pressure for at least 10 minutes.

To avoid a grainy texture, make sure your cornmeal is finely ground rather than coarse, and whisk your egg mixture thoroughly before combining it with the other ingredients to prevent any lumps.

Finally, don’t skip the resting period after cooking – let the pudding sit in the pot for 5-10 minutes before serving, as this helps it firm up and makes it much easier to scoop out portions.

What to Serve With Corn Pudding?

Corn pudding is such a cozy side dish that pairs beautifully with just about any grilled or roasted meat – think barbecue chicken, pork chops, or a nice steak. It’s also a natural fit for holiday meals alongside turkey, ham, or roast beef, where its creamy sweetness balances out savory main dishes perfectly. For a complete comfort food spread, serve it with other classic sides like green beans, mashed potatoes, or a fresh garden salad to cut through the richness. You can even make it the star of a vegetarian meal by pairing it with roasted vegetables and a simple arugula salad.

Storage Instructions

Refrigerate: This creamy corn pudding keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or store it in an airtight container. It’s one of those dishes that actually tastes even better the next day as all the flavors meld together.

Freeze: You can freeze portions of this corn pudding for up to 3 months in freezer-safe containers. I like to freeze it in individual serving sizes so I can just grab what I need. Let it thaw overnight in the fridge before reheating.

Warm Up: To reheat your corn pudding, just pop it in the microwave for 1-2 minutes or warm it gently on the stovetop over low heat. Give it a good stir halfway through to make sure it heats evenly. You might need to add a splash of milk if it seems a bit thick after storing.

Preparation Time	10-15 minutes
Cooking Time	30 minutes
Total Time	40-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 22-27 g
• Fat: 34-40 g
• Carbohydrates: 115-130 g

Ingredients

• 1/4 cup granulated sugar
• 1/4 cup fine cornmeal
• 1/4 tsp salt
• 1/4 cup unsalted butter (melted and cooled)
• 1/4 tsp black pepper
• 2 cups corn kernels
• 3 large eggs (room temperature for better blending)
• 1 cup whole milk

Step 1: Prepare the Corn Mixture

• 2 cups sweet corn kernels
• 3 large eggs
• 1 cup whole milk
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup fine cornmeal
• 1/4 tsp salt
• 1/4 tsp ground black pepper

In a large bowl, combine the sweet corn kernels, eggs, whole milk, melted butter, granulated sugar, cornmeal, salt, and ground black pepper.

Mix thoroughly until the mixture is well blended and smooth.

This forms the base of your corn pudding.

Step 2: Transfer Mixture to Baking Dish

• corn mixture from Step 1

Grease a baking dish that will fit inside your Instant Pot.

Pour the prepared corn mixture from Step 1 into the dish, leveling the surface with a spatula.

Greasing the dish will help prevent sticking and make cleanup easier.

Step 3: Prepare the Instant Pot and Start Cooking

• 1 cup water (for Instant Pot, not included in main ingredient list)
• filled baking dish from Step 2

Add 1 cup of water to the bottom of the Instant Pot insert.

Place the metal trivet inside.

Carefully lower the filled baking dish onto the trivet, making sure it sits evenly.

Close the Instant Pot lid, set the valve to sealing, and program it to cook on high pressure for 25 minutes.

I always double-check the sealing mode to avoid any steam leaks.

Step 4: Release Pressure and Cool

Once the cooking time is up, do a quick pressure release by turning the valve to venting.

Carefully open the lid, using oven mitts if needed, and gently lift out the baking dish.

Allow the corn pudding to cool slightly for about 5 minutes before serving.

For a creamier texture, I like to let it rest a little longer before scooping.