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Trinidad Corn Pie

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

Trinidad Corn Pie

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.

Trinidad Corn Pie

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

Trinidad Corn Pie

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

Jalapeños Corn Casserole

  1. You may omit the cheese at the top.

Trinidad Corn Pie

Enjoy!!!

Watch How to Make It

 

Recipe adapted here

Print

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.
4.84 from 24 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: Immaculate Bites
Course: Main
Cuisine: Caribbean
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Nutrition Facts
Trinidad Corn Pie
Amount Per Serving
Calories 232 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 57mg19%
Sodium 624mg27%
Potassium 202mg6%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 5g6%
Protein 8g16%
Vitamin A 1120IU22%
Vitamin C 30.2mg37%
Calcium 148mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

IMG_6583

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

IMG_6588

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.

IMG_6591

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

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

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

IMG_6609

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

IMG_6611

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 .

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Trinidad Corn Pie

 

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Comments & Reviews

  1. Rym Riley says

    I made some modifications to this recipe (substituted evap milk with almond/coconut milk, added some more veggies such as spinach and cut out the sugar) and the pie was still very tasty. Thank you.

    Reply

  2. Sheema Harris says

    WOW! Absolutely delicious! I happened to stumble across your website while looking for Caribbean Roti recipe and found a treasure box of recipes that I am eager to try. This Trinidad Corn Pie being one of them and girl it was amazing! I cannot wait to try many other recipes that I’ve already got Teed up to try! Thank you so much!!!

    With much gratitude,
    Chef Sheem

    Reply

    • ImmaculateBites says

      Hi Chef Sheem! It is a pleasure to have you here! Glad you loved the Trinidad Corn Pie. And I am really looking forward to you trying out the other recipes. Do let me know how they work out for you. Thanks for stopping by! 🙂

      Reply

  3. Lucian princess says

    Hiiiiii
    Thank you so very much for this recipe. I tried the Trinidad Corn Pie today for the first time… it was oh so yummy, beyond delicious. Will definitely be making it again. Awesome!!

    Reply

  5. KC says

    Made this today. Delicious! At first I was going to substitute heavy cream for the evap milk, but decided to just go with the original recipe. Next time I’ll try it without the sugar as I feel it mutes the flavors of the veggies, and I enjoyed the flavor before I added the sugar as well. I’ll see which way I like it better. I used Bob’s Red Mill coarse cornmeal, and was a little worried it wouldn’t cook all the way through, but it was perfect. Crumbled some cooked bacon and chives on the top before baking. This is not going to last long lol Thanks!

    Reply

  6. KC says

    Hi, I’m going to try this today. Can I substitute heavy cream for the evaporated milk? I don’t think evap milk and my stomach are friends lol.

    Reply

  7. Marcia Oppong says

    Hi Imma,
    Instead of making this as its own dish, I used it as the cover for a “Mexican Shepherd’s pie” (instead of potatoes). The filling is still ground meat, but just used taco seasoning, jalepenos, beans, etc. to give it that taste instead of usual shepherds pie seasonings and mixed veggies. Thanks for the recipe!

    Reply

  9. Diana says

    I really enjoy making your recipes, so much so that I’ve added your website to my phone’s home page and this corn pie is no exception, its delicious and have made it a lot.
    Thank you and also thank your momma…grandma…whoever is responsible for you being such an excellent chef/cook.

    Reply

  11. Sheena says

    I try this corn pie today first time am doing it and It came out awesome creamy and moist thank you for recipe is was just. Delicious and easy to make

    Reply

  13. Donna says

    This is the third recipe I have made from your site and was not disappointed. I made this for an office lunch and it was gone in a flash. Very easy to make and no fancy ingredients required, I did not have any Bonnet or Cayenne Pepper so I substituted Creole Seasoning and omitted the salt, Tasted Great! Looking forward to recreating more of your recipes, Thank you

    Reply

  14. James says

    Hi Imma, what size pan does the recipe need to not overflow, 1 quart? 2 quart or larger? Since casserole dishes come in a myriad of sizes it would be helpful to know! Love your recipes!

    Reply

  17. Elizabeth M says

    What kind of corn meal do you use? I use Palmetto Farms stone ground cornmeal, which takes at least 15 minutes to cook in a pressure cooker. I’m a little afraid that it won’t be thoroughly cooked in this recipe (which I really REALLY want to try. I’m willing to buy whatever you use, just to be able to make this dish!

    Reply

    • ImmaculateBites says

      I used quaker cornmeal , easily available at Walmart. Another good choice is Albers cornmeal. Hope you enjoy it as much as we do. Happy Cooking!!!

      Reply

    • imma africanbites says

      Hi, Margie. Yes, you can. Just assemble them the night before, place in the fridge covered and then bake it the next morning. Enjoy!

      Reply

      • Margie tysdal says

        If corn pie is doubled, can it be put in a casserole dish rather than pie plate shallow or would that make it too deep.? When pie is doubled, is it ok. to also double the evaporated milk?

        Reply

  19. Sunny says

    I made this for Christmas and it was such a hit I had to make it again for Easter! Fabulous recipe and so delicious, we had no leftovers. Everyone loves this and they all want your recipe, I will definitely make this again and again!

    Reply

  20. Amelia says

    Hi… I am so happy I found this page.. I am going to try your corn pie recipe tonight! I struggle with dinner but look out I am going to try most of your dishes guaranteed. Btw I am from Trinidad!

    Reply

    • ImmaculateBites says

      Hi Amelia!
      Glad to have you on board . So happy to hear this ! Can’t wait to see which ones you try out first. Happy Cooking !!!

      Reply

    • ImmaculateBites says

      I know what you mean. Same thing happened to my guests the other day. They couldn’t have enough of it . Thanks for the feedback!!!

      Reply

  22. Rodika says

    This is my go-to recipe for corn pie. However, I usually use mild cheddar cheese and add 4oz of cream cheese and instead of “2 green onions”, I use about 3tbsp of fresh chives. I have never used any white pepper as the recipe suggests, however, the corn pie is always very lovely. Thank you for this recipe.

    Reply

  25. Aleah says

    I am so glad I found your website. I made the corn pie and it was excellent. Recipe was so easy to follow and unintimidating. I cant wait to make some doubles this weekend.

    Reply

    • ImmaculateBites says

      Hi Aleah! Can I come over? Just love doubles can seem to get enough for it . So glad to have you on board . Thank you so much for taking the time to let me know. Happy Cooking!!!

      Reply

    • ImmaculateBites says

      Hi Priti! I haven’t tried it without eggs. But I think you will work out just fine. Do let me know how it works out for you.

      Reply

    • BigChef says

      You can make it without eggs it just won’t bind as well. But maybe you could add some extra cheese to remedy that.

      Reply

  28. Christine says

    I doubled the recipe and brought it to a Christmas potluck and it was devoured. I used the larger amount of liquid and omitted the sugar, because I’m not a fan of sweet. Thanks for this delicious recipe. This will be a staple in my house!

    Reply

  31. Hanna says

    I just found your blog and I’m in love! I want to try everything! My fiancé is St. Lucian he loves corn pie. I’m Jamaican and never ever made corn pie in my life. You make this look easy. Can’t wait to make it… Heck, can’t wait to try more of your recipes!

    Reply

  33. Tamara says

    WOW!!! I tried this for my family on Sunday and they couldn’t stop eating! I’ve bookmarked this because it’s by far my favourite internet recipe. Thanks for sharing 🙂

    Reply

  34. Carol M says

    Made this tonight for four people. They raved about it. it was fantastic. Definitely on my make again soon list. thank you for a delicious recipe.

    Reply

  35. Carol says

    I love this recipe and will be making it soon. The pictures are beautiful and you have explained this dish perfectly! Thank you!

    Reply

    • ImmaculateBites says

      Hi Carol. Do let me know how it works out for you. Thanks for taking the time to share your thoughts.

      Reply

  37. Brenda says

    Hahaha am not even going to pretend. sometimes i just read some of the recipes just because of the stories, even though i know i will not try the recipe. You always have some good side stories

    Reply

    • ImmaculateBites says

      I have not yet tried it with dairy free milk. Do give it a try Christine and let us know how it works out for you. Thanks and happy cooking.

      Reply

      • Felicia says

        I made it with coconut milk (from a carton), about a cup. Looks good so far … taking it to a potluck, so I have to wait to see what it tastes like. Thanks for sharing. 🙂

        Reply

  39. Sabrina says

    WOW!!! Your pictures are stunning!!!!! Definitely put this one on my to make list. Would definitely make it with less milk . Thanks for sharing your recipes with us. I tried your brown stew chicken and my family wiped their plates clean.

    Reply

    • ImmaculateBites says

      Hi Sabrina! Always super happy to here everyone is happy. Thanks for taking the time to share your thoughts with us . And do let me know how this turns out.

      Reply

    • Markisha says

      I cooked the Trinidad Corn Pie for Mothers Day it was awesome !!! My family loved it ! I’m trying the Curry Chicken next I’m sure it’s just as awesome.

      Reply

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