Instant Pot Corn Pudding Food

INSTANT POT CORN ON THE COB

Steps:

• Add 1 1/2 cups water to a 6-quart Instant Pot® and add the rack. Stand the corn on the rack, broken ends down (the corn will fit snugly). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.

INSTANT POT CORN PUDDING

Steps:

• Fold a long piece of foil in half lengthwise; continue to fold in half lengthwise until you end up with a long skinny strip of foil. (This will help lower the pan into the Instant Pot and then lift it out after cooking.) Butter the bottom and sides of a metal or silicone round pan that fits inside a 6- or 8-quart Instant Pot.
• Combine the butter and cream cheese in a large bowl and whisk together until very smooth and creamy. (If lumpy, microwave in 10-second intervals, stirring until smooth.) Add the creamed corn and whisk again until thick. Add the cornmeal, parmesan, egg, sugar, paprika, 1/2 teaspoon salt and a few grinds of pepper and whisk to combine, switching to a rubber spatula when the mixture becomes too thick to whisk. Stir in the milk, pepper Jack and cheddar until combined.
• Pour the batter into the pan and cover with foil; tightly crimp the edges. Pour 2 cups water into the Instant Pot and fit with a rack or trivet. Lay the foil strip under the pudding pan and use the ends to lower the pan into the pot (leave the foil strip in place). Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 50 minutes. When the time is up, let the pressure release naturally, about 20 minutes.
• Carefully remove the lid and blot any excess water from the top of the foil. Using the foil strip, carefully remove the pan from the Instant Pot and transfer to a rack. Uncover the pan and let the corn pudding cool slightly; serve warm.

GRANDMA'S CORN PUDDING

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.