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!!!
- 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.
- You may add prepared sausage, bacon, or prosciutto on top, for those of you that want protein and salty garnish in the mix.
- For an even quicker corn casserole try this one here
- You may omit the cheese at the top.
Enjoy!!!
Watch How to Make It
Recipe adapted here
Trinidad Corn Pie – An Irresistible Corn Casserole loaded with tons of flavor and a little heat . A must make for the holidays.
- 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
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Preheat oven to 350 degrees F. Grease casserole bowl and set aside
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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.
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Return the water into the bowl, followed by egg and corn meal. Mix thoroughly. Set aside.
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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.
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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.
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Add ½ cup cheese, parsley and sugar, mix well .
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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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Let it cool before serving
- 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.
- You may add prepared sausage, bacon, or prosciutto on top, for those of you that want protein and salty garnish in the mix.
- For an even quicker corn casserole try this one here.
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 .
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!
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.
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!
Woow! That sounds amazing! Thank you for sharing, Marcia. I’ve got to try your method.
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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.
That’s. It’s good
I really enjoyed this recipe and the corn pie was AMAZING!!!!
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
Yaaay! Glad it turned out great for you, Sheena.
This recipe is amazing, everytime I make this everyone eats it down like crazy
Wohooo! That’s a major win. Thank you for trying it out, Vee.
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
Hi Donna, thanks for the feedback ! Can’t wait to see which ones you try out. Happy Holidays!!!
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!
Hi James, 2 quart works best, to prevent any overflow.
Can I use Jiffy Cornmeal Mix?
Yes you can.
Fantastic! Best corn casserole ever! Thank you for the recipe.
YES! Thank you so much!!!
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!
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!!!
Can Trinidad corn pie be made the night before baking!
Hi, Margie. Yes, you can. Just assemble them the night before, place in the fridge covered and then bake it the next morning. Enjoy!
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?
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!
My sister requested this one too for Easter. 🙂 Thank you for stopping by, Sunny!
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!
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 !!!
It’s in my oven as I write this comment.
hoping my kids enjoy it when it’s done !
This recipe is amazing. Made it, and almost ate my fingers off!
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!!!
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.
Hi Rodika! Glad to hear it worked well for you. Thanks for the feedback!
Hey can I add cream styled corn and the whole kernel corn together in this pie?
You sure can. Might have to cut down on the liquid.
I try it today and it was awesome
Yes! Thanks for taking the time to let me know.
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.
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!!!
Hi looks delicious! is there any way I can make it without eggs? Thanks
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.
You can make it without eggs it just won’t bind as well. But maybe you could add some extra cheese to remedy that.
Thanks for taking the time to share Bigchef!
Thank you! I have this dish in the oven now. So excited to eat it lol!
Awesome! You are going to love it Christine
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!
Yay!!! Thanks Christine!
can i use prepared cornbread mix??
You sure can but it might not have the same texture .
I tried this receipt and i love it and i will be making it again in the morning.
Thanks for sharing
My Pleasure!!! Thanks for the feedback!!!
Can this be made a day in advanced and then reheated in the oven? What kind of texture does it have? I’m concerned about the cornmeal. Thanks!
You sure can. It’s thick and somewhat creamy like oatmeal.
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!
Hi Hanna! So Glad you are here! Do let me know which ones you try out . Happy Cooking!!!!
Can this recipe be doubled? I’m making this for my large family.
Yes, you can double it .
Thanks so much for this recipe Destiny age14
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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 🙂
AWESOME!! Glad it was a hit with everyone.
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.
AWESOME!! Thanks for taking the time to let me know .
Have a Great Weekend!
I love this recipe and will be making it soon. The pictures are beautiful and you have explained this dish perfectly! Thank you!
Hi Carol. Do let me know how it works out for you. Thanks for taking the time to share your thoughts.
Drooling over your pictures – I would love a bite or two of these.
Go ahead and dig in!!!
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
Thanks Brenda! Glad you enjoy them.
This reminds me of the Chinese steamed eggs I love so much. I’m gonna hve to make this without milk. Hope it will work with non-dairy milk?
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.
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. 🙂
My pleasure! Do let me know how it turned out . Thanks
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.
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.
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.
AWESOME! You will love it too!! Thanks for taking the time to share your thoughts with us.