Trinidad Corn Pie – An Irresistible Corn Casserole loaded with tons of flavor and a little heat . A must make for the holidays.

There are no words that I can use to satisfactory express how tasty this Caribbean Corn Pie is. Seriously! Am going blank on this one. Ok, here is my attempt at it. Spoon after spoon after spoon of Pillowy, Creamy, Corny, Spicy  Goodness. That’s just my lame description of this Super side dish. Yes! It is indeed a side dish but after digging in you would think otherwise.

I have been making corn casserole unfailingly now during this season. Why? Cause it’s versatile and because of the aforementioned descriptors AND It’s the very definition of comfort food, something we crave during the holiday season.

A dish enjoyed throughout the Island especially in Trinidad and Barbados . I can’t tell you enough how much people go crazy over this and skip out on the dishes that I have been slaving over, for days. So this Holiday Season  am not slaving away. So what sets this corn casserole apart from the others? It’s packed with onions, bell peppers and scotch bonnet pepper. Replace scotch bonnet peppers with Jalapenos peppers for a less spicy dish

Notes!!!

1. If you like  this on the dry side then use only  a  cup  of milk , if you like what you are see then go with  the full can.
2. You may add prepared sausage, bacon, or prosciutto on top, for those of you that want protein and salty garnish in the mix.
3. For an even quicker corn casserole try this one here

1. You may omit the cheese at the top.

Enjoy!!!

Watch How to Make It

Recipe adapted here

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Trinidad Corn Pie

Trinidad Corn Pie – An Irresistible Corn Casserole loaded with tons of flavor and a little heat . A must make for the holidays.

4.90 from 39 votes

Prep: 15 mins

Cook: 45 mins

Total: 1 hr

Caribbean

Servings 6

Ingredients

• ▢ 1 can Canned Corn (15 ounce)
• ▢ 1 Large egg
• ▢ ½ cup corn meal
• ▢ 4 tablespoons butter
• ▢ 2 green onions white parts only chopped
• ▢ ½ cup diced onion
• ▢ 1 bell pepper green or red diced
• ▢ 1 teaspoon or more salt
• ▢ ½ teaspoon scotch bonnet pepper or cayenne pepper
• ▢ ½- 1 canned evaporated milk depending on texture
• ▢ 2 Tablespoons parsley
• ▢ 1 cup sharp cheddar cheese divided
• ▢ 2- tablespoon sugar optional
• ▢ White pepper to taste

Instructions

• Preheat oven to 350 degrees F. Grease casserole bowl and set aside
• Strain out water from the corn, into a bowl . Pour the liquid into 1 cup , if it does not fill add enough water to fill it.
• Return the water into the bowl, followed by egg and corn meal. Mix thoroughly. Set aside.
• Melt butter to a sauce pan, then add green onion, bell pepper, onion, salt and pepper then stir for about 2-3 minutes or until tender.
• Then add the milk, bring to a boil and quickly add the cornmeal and egg mixture.
• Reduce heat to low and cook for about 4 minutes stirring frequently to prevent any burns
• After about 4 minutes add corn and continue cooking for another 5 minutes until the mixtures comes easily from the sides of the pot.
• Add ½ cup cheese, parsley and sugar, mix well .
• Transfer corn mixture into prepared casserole, top with remaining cheese and bake until top is lightly brown about 30-40 minutes and the cheese is bubbly .
• Let it cool before serving

Tips & Notes:

1. If you like  this on the dry side then use only  a  cup  of milk , if you like what you are see then go with  the full can.
2. You may add prepared sausage, bacon, or prosciutto on top, for those of you that want protein and salty garnish in the mix.
3. For an even quicker corn casserole try this one here.

Nutrition Information:

Calories: 232kcal (12%)| Carbohydrates: 22g (7%)| Protein: 8g (16%)| Fat: 12g (18%)| Saturated Fat: 6g (38%)| Cholesterol: 57mg (19%)| Sodium: 624mg (27%)| Potassium: 202mg (6%)| Fiber: 2g (8%)| Sugar: 5g (6%)| Vitamin A: 1120IU (22%)| Vitamin C: 30.2mg (37%)| Calcium: 148mg (15%)| Iron: 1mg (6%)

Author: Imma

Course: Main

Cuisine: Caribbean

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Mix together strain out water from the corn, into a bowl together with egg and corn meal
Mix thoroughly. Set aside

Melt butter to a sauce pan, then add green onion, bell pepper, onion, salt and pepper then stir for about 2-3 minutes or until tender.

Then add the milk, bring to a boil and quickly add the cornmeal and egg mixture.

Reduce heat to low and cook for about 4 minutes stirring frequently to prevent any burns

After about 4 minutes add corn and continue cooking for another 5 minutes until the mixtures comes easily from the sides of the pot.

Add ½ cup cheese, parsley and sugar, mix well.

Transfer corn mixture into prepared casserole, top with remaining cheese and bake until top is lightly brown about 30-40 minutes and the cheese is bubbly .