Turn on the Instant Pot to the sauté setting for 7 minutes (although you may not use all of this time).

Add the butter, onion, garlic, salt, and pepper and sauté with the Instant Pot lid off for 1-2 minutes until the onion softens.

Add the corn to the sauté.

Then pour in the heavy cream and stir to combine.

Allow the corn mixture to sauté for 2-3 minutes until the mixture comes to a boil.

Cancel the Instant Pot sauté setting and change it to the ‘keep warm’ setting.

Stir in the freshly grated parmesan so it melts into the corn, and leave the creamed corn mixture on this setting while you move on to the cornbread mixture.

Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees F for 5 minutes.

Place the butter in an 8-inch baking pan and melt in the oven for approximately 5 minutes.

While the butter is melting, combine the cornbread mix, sour cream, and creamed corn in a medium-size mixing bowl.

Pour the melted butter from the baking pan into the mixing bowl and mix all the ingredients thoroughly.

Pour the cornbread creamed corn mixture into the pan.

Bake at 350 degrees F in the conventional oven for 15-18 minutes. Instant Pot Omni Plus oven for 13-15 minutes.

Serve creamed corn casserole warm, and enjoy!