Check out our recipe for Ninja Foodi Corn Pudding! It’s super quick and easy!
Cornbread goes with just about anything! It’s great served alongside a hot bowl of chili or as a side dish with dinner. But…did you know that you can make your cornbread even better? Well, you can!
If you’ve never had corn pudding or cornbread casserole as some call it, then you’re missing out!! Corn pudding is cornbread….but better! With the addition of corn, creamed corn, and cheese, you can very easily kick your cornbread up a couple of notches!!
This recipe takes a packaged dry cornbread mix and adds extra texture, moisture, and creaminess to make the best cornbread side dish ever!
I made this corn pudding in a springform pan using the pot-in-pot method so that it could be cut and served at the table. If you need to feed a larger group and need extra cornbread, you can double the recipe and stack 2 springform pans on top of each other. See tips below for adjusting the cook times. If you would prefer to serve your corn pudding in the baking dish, you can use a 7-inch cake pan instead of the springform pan.
Tips for making Ninja Foodi Corn Pudding
Corn pudding is like cornbread but it has bigger kernels of corn, added moisture, and is creamier in texture. It’s somewhere in between cornbread and scalloped corn.
Yes, you can serve corn pudding cold or warm. I like mine warm because the heat helps to keep the consistency of the corn pudding nice and creamy. If you make the corn pudding ahead of time, just put it in the oven on bake at 350 degrees Fahrenheit for about 15 minutes or until heated throughout. The top will turn a nice golden brown too.
No. It absolutely is not pudding. Corn pudding is a creamier version of cornbread but it still keeps its shape as cornbread does. The flavor and texture are creamy but still bread-like.
Yes! You can double this recipe. Double all ingredients and pour half of the batter into each of the 2 7-inch springform pans to double the recipe. Cover each springform pan with foil and gently stack on top of each other in the Ninja Foodi liner pot. Based on the pans that are using, you may need to offset the pans just a little bit so that the top pan does not sink into the bottom pan. Instead of pressure cooking for 50 minutes, pressure cook for 60 minutes and natural release the pressure for 10 minutes.
Don’t overfill the springform pans. Based on the size of your pan, the size of your eggs, and the amount of moisture in the canned corn, you may have a little extra batter. Do not overfill the pan. If you overfill the pan, it will start to overflow once it is cooked.
Ingredient substitutions and tips for making Ninja Foodi Corn Pudding:
The full ingredient list can be found below in the recipe card.
Cream Cheese-Leave the cream cheese on the counter until it is room temperature, before making this recipe. Any fat content cream cheese can be used.
Milk-I used whole milk, but any milk can be used. If desired, you can use one cup of sour cream and 3 tablespoons of melted butter instead of the milk.
Eggs-Large eggs
Salt– Can be committed if desired.
Corn- Canned corn is the best to use for this recipe. Make sure that you drain the corn of all of the liquid.
Creamed Corn- Canned cream corn.
Cornbread Mix-I used Famous Dave’s brand but any brand will work.
Cheddar Cheese– Finely shredded. You can use any shredded cheese that you would like. Pepper jack would be really good and would add a nice little spice to the recipe!
Honey– If you don’t have honey, you can use molasses or maple syrup instead. But, I would highly recommend using the honey as it adds a really good flavor to the top of the corn pudding!
Additional Add-Ins
These would be great as add-ins or toppings for corn pudding!
-Butter
-Jalapenos
-Diced Tomatoes
-Sliced Green Onions
-Salsa
-Chili
Directions for making Ninja Foodi Corn Pudding:
1. Combine the cream cheese, milk, and eggs in a large bowl.
2. Add in the salt, canned corn, and canned cream corn. Mix until well combined.
3. Add cornbread mix and shredded cheese and mix until well combined.
4. Lightly grease a 7-inch springform pan with butter or non-stick cooking spray.
5. Pour the batter into the greased pan until the pan is ¾ of the way full. (based on the size of the pan, the size of the eggs, and the moisture in the corn, you may have a little extra batter.) Cover the entire pan with foil. Be sure to cover the top, bottom, and sides.
6. Pour 2 cups of water into the Ninja Foodi main pot. DO NOT POUR WATER IN WITHOUT A LINER.
7. Using a silicone sling, place the springform pan into the Ninja Foodi.
8. Close the pressure cooking lid and move the valve to the seal position. Pressure cook on high for 50 minutes.
9. Once the timer beeps, natural release pressure for 10 minutes and then quick release remaining pressure.
10. Remove the springform pan and sling from the Ninja Foodi. Let cool for 5-10 minutes. Release the springform pan. Drizzle with honey, serve and enjoy!
***If you want to brown the top of your corn pudding, either put it in the oven at 350 degrees Fahrenheit or put it back into Ninja Foodi and use the broil function until the top has reached your desired color.
Pin recipe for later!!
Recipe
Ninja Foodi Corn Pudding
Rate this Recipe Print Recipe Pin RecipeIngredients
- 4 Ounces Cream Cheese (Room temperature)
- 1 Cup Milk
- 2 Eggs
- 1 Teaspoon Salt
- 15 Ounces Corn (Canned- drained)
- 15 Ounces Creamed Corn (Canned)
- 8.5 Ounces Cornbread Mix (I used Famous Dave's brand but any brand will work.)
- 8 Ounces Cheddar Cheese (Finely shredded)
- 2 Tablespoons Honey
Instructions
- Combine the cream cheese, milk, and eggs in a large bowl.
- Add in the salt, canned corn, and canned cream corn. Mix until well combined.
- Add cornbread mix and shredded cheese and mix until well combined.
- Lightly grease a 7 inch springform pan with butter or non-stick cooking spray.
- Pour the batter into the greased pan until the pan is ¾ of the way full. (based on the size of the pan, the size of the eggs, and the moisture in the corn, you may have a little extra batter.) Cover the entire pan with foil. Be sure to cover the top, bottom, and sides.
- Pour 2 cups of water into the Ninja Foodi main pot. DO NOT POUR WATER IN WITHOUT A LINER.
- Using a silicone sling, place the springform pan into the Ninja Foodi.
- Close the pressure cooking lid and move the valve to the seal position. Pressure cook on high for 50 minutes.
- Once the timer beeps, natural release pressure for 10 minutes and then quick release remaining pressure.
- Remove the springform pan and sling from the Ninja Foodi. Let cool for 5-10 minutes. Release the springform pan. Drizzle with honey, serve and enjoy! ***If you want to brown the top of your corn pudding, either put it in the oven at 350 degrees Fahrenheit or put it back into Ninja Foodi and use the broil function until the top has reached your desired color.
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
Leave a comment and rate this recipe!
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Marsha says
When am I supposed to add the cornbread mix? Its listed in the ingredients, but I don’t see it used in the directions.
TheTastyTravelers says
Oh goodness! Somehow I managed to leave out the most important ingrediant! Thank you for pointing that out. I’ve updated the recipe. You will add the cornbread mix at the same time that you add in the cheese.
Susan says
I don’t see the cornbread mix in the list of ingredients?
TheTastyTravelers says
Hi Susan- The cornbread mix is listed on the recipe card between the corn and the cheddar cheese.