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
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Recipe adapted here
Trinidad Corn Pie
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:
- 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.
Nutrition Information:
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 .
Cathy Tarr says
This is sooooo good. I am like a kid in a candy store since I have found your web site. I grew up in the South and some of these recipes are really bringing me back home even though I’m now in Kansas. Thank you for all of these recipes. I can’t wait to try them all!
Amina says
Hey Cathy,
Happy you have homeland feelings. Stay tuned t have much more recipes. Thank you!
Marv Dooley-Jergens says
I am cooking it now as I wrote this and the anticipation is killing me. It’s making my whole building smell beautiful! Thanks for the recipe. I’ll let you k ow how it turns out.
ImmaculateBites says
Wow!!! Happy Thanksgiving!
Peggie Morrow says
This was so good!! I have great corn pudding recipe, but this ‘pie’ is more savory than sweet. The cornmeal gave it a completely different texture. I was afraid it might be a little ‘grainy’ but it wasn’t at all. This is going to be my go to side recipe for so many entrees!! I have already shared it to family and friends.
Alaina says
Hi I love using this recipe, my husband is from Trinidad and loves this. I’m curious though what do you make with this if I were to make it as a side dish for dinner
imma africanbites says
Hi, Alaina. This dish would pair well with any meat like curry beef or this stew chicken HERE. And you can also prep some peas or a salad to go with it.
Cindy says
This recipe was quick and easy!! It tasted delicious
Immaculate Bites says
Thank you, Cindy!
Debra says
Can I use fresh frozen corn (thawed)instead of canned?
ImmaculateBites says
Yes that works just as well.
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.
ImmaculateBites says
Great! Thanks for the feedback.
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
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! 🙂
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!!
ImmaculateBites says
Hi Lucian! I am so thrilled this was a hit. Thank you for the feedback 🙂 !
Rachelle says
How big of a can of evaporated milk? They come in a small can and then a regular size can.
ImmaculateBites says
It’s the regular size can (12 ounce , 350 ml)
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!
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.
Leandra says
I really like this recipe. It works great for me to bring when we get together with family because it is pretty easy and gluten free. A lot of my family is gluten free so I was quite pleased to find a simple recipe that has pretty basic ingredients. I have used regular whole milk when I don’t have evaporated milk and it works fine. I usually omit the peppers because I usually don’t have any and a lot of the family doesn’t prefer them. You can’t really mess this recipe up very easily. I just realized after making this over and over I was using twice the amount of corn that it called for and I never realized it! I really recommend this recipe.
Immaculate Bites says
Thank you, Leandra! 🙂
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!
imma africanbites says
Woow! That sounds amazing! Thank you for sharing, Marcia. I’ve got to try your method.
Destiny says
☺☺
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.
Verna says
That’s. It’s good