There was an eatery around that had a corn dish that I cherished, so obviously they needed to leave the business.

Isn’t that how it generally works? However, however, that corn dish. Sweet and appetizing, smooth,
also, somewhat chewy from the corn-that dish should have been made once more. I seldom use box blends, yet I really do utilize corn biscuit blend for comfort, particularly as it has scarcely any added substances. I utilized gelatin to
help the custard set and keep intact, yet you could utilize 2 huge eggs all things considered.


Natural 55 minutes (plus cooling time)


Egg-Free, Nut-Free, Soy-Free, Vegetarian
Vegetable oil


1 (8.5-ounce) package corn muffin mix
1 (14-ounce) can creamed corn
1 (4.5-ounce) can chopped mild green chiles, or ½ cup chopped poblano pepper
½ cup whole milk
2¼ cups water
½ teaspoon unflavored powdered gelatin or agar-agar
Poblanos & Corn in Cream (optional)


  1. Generously grease a 6-inch springform pan with oil.
  2. In a large bowl, combine the corn muffin mix, creamed corn, chiles,
    milk, ¼ cup of the water, and the gelatin. Stir well to combine. Pour the
    batter into the prepared pan. Cover the top with aluminum foil.
  3. Pour the remaining 2 cups water into the Instant Pot. Place a
    steamer rack in the pot. Set the pan on the rack.
  4. Secure the lid on the pot. Close the pressure-release valve. Select
    MANUAL and set the pot at HIGH pressure for 25 minutes. At the end
    of the cooking time, allow the pot to sit undisturbed until the pressure
    has released.

5. Set the pudding on a wire rack to cool to room temperature. Run a
knife around the edges to separate the pudding from the sides of the
pan. Carefully remove the springform ring.

6. To serve, cut the pudding into wedges. Top with Poblanos & Corn in Cream, if desired.