Cornbread Casserole - Instant Pot Inspirations #2

It's a new year! Welcome 2020. One of my cooking goals in 2020 is to use my instant pot more. I was so thrilled to get it and then so scared to use it. Now I am completely in love. For New Year's day dinner I made one of my side dishes in it and I want to share the recipe with you to start the new year right! It came out so much moister and more tender than the oven version and I think you will enjoy it as much as I did. I found the original recipe HERE and then modified it slightly. You will need an electric pressure cooker for this recipe as well as a mini bundt pan (preferably nonstick). I found the bundt pan super cheap at my local Aldi a few months ago, but I know you can also find them at Amazon, and I believe possibly Walmart or Target.

Instant Pot Corn Casserole

Ingredients:

• 2 eggs
• 1 box Jiffy cornbread mix
• 1 cup shredded cheddar
• 1 can creamed corn
• 4 tbs melted butter
• 1/2 cup sour cream (I only use Breakstone's)
• salt & pepper

Directions:
Mix all ingredients together. Grease mini bundt pan. Pour batter into pan and then cover tightly with foil. Put two cups of water in the inner pot. Place your trivet inside (mine is the metal one that comes with your pot, I also believe they sell silicone versions and you could also use that with no problem), and then place the bundt pan on your trivet. Secure your lid and make sure your valve is set to sealing. Hit the pressure cook button and set your time to 45 minutes. When the cooking is complete, do a quick release. Once your pin drops, carefully remove the bundt pan and let cool for at least 5 minutes. Then carefully remove the casserole from the bundt pan onto a plate. Enjoy!