Ingredients

The following ingredients have 4 Servings
  • 1 egg
  • 1 box Jiffy Corn Mix
  • 1/2 cup butter, melted
  • 1 can creamed corn
  • 1 can kernel corn, drained
  • 1 teaspoon dried minced onions
  • 2 small jalapeno peppers, seeded and diced (or small can diced green chiles)
  • 1 cup sour cream
  • 2 cups water
  • 1/4 cup shredded cheddar or Mexican blend cheese

Instruction

  • Beat the egg in a large mixing bowl, then add the muffin mix, butter, both cans of corn, onions and peppers
  • Stir in the sour cream, and mix well
  • Pour batter into a greased 7-inch round cake pan, and cover with aluminum foil
  • Pour 2 cups water into the inner liner of an 8-quart Instant Pot, and place trivet inside
  • Place cake pan on top of trivet, and place lid on Instant Pot. Turn vent to Sealing position, and hit PRESSURE COOK for 45 minutes
  • Pot will take a few minutes to reach pressure, then cook for 45 minutes. Allow a 5 minute natural release, then turn valve to quick release remaining pressure. (you can do a full natural release if you prefer)
  • When pin drops, open lid, and carefully remove trivet by lifting the handles. Wearing oven mitts is recommended. Remove foil from cake pan, top with shredded cheese, and broil in oven to melt cheese (if desired)