I like a corn casserole that has a more souffle consistency. I've tried many recipes...this is my own rendition and it was a hit! Perfect creamy texture, and the crushed Ritz crackers give it that extra texture.
I used one of the pans and the lid from this stainless stacking pan set in my Instant Pot to prepare this recipe, and it worked fantastically.
4 eggs
1 tsp salt
2 Tbs flour
1/2 cup sour cream
1/4 cup sugar
1 cup whipping cream
1 stick butter (melted)
1 29 ounce can whole kernel corn (drained).
1 sleeve crushed Ritz Crackers
Add all ingredients except corn and crackers to blender and blend until thoroughly mixed.
Pour into a bowl or pan which will fit in your pressure cooker. Add the corn and the crackers and mix. If your casserole container does not have a lid, cover with foil.
Add 2" water to your pressure cooker cooking pot and place a small trivet in the pot. Place the bowl containing the casserole on the trivet.
Seal the pot and set the high pressure cook time to 40 minutes. Once done, allow a 10 minute natural release.
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