Trinidad Corn Pie

This irresistible corn casserole loaded with flavor boasts a subtle kick of heat. While it's a must-have for the holidays, it's good enough to whip up all year round.

Course Main

Cuisine Caribbean

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 234kcal

Author Imma

Ingredients

1 15-ounce can corn
1 large egg
½ cup (75g) cornmeal
4 tablespoons (56g) butter
2 green onions, chopped (white parts only)
½ cup (80g) onion, diced
1 bell pepper, diced (green, red, or half of each)
1 teaspoon (6g) salt or more
½ teaspoon scotch bonnet pepper or cayenne pepper
½-1 12-ounce can evaporated milk, depending on the desired texture
2 tablespoons fresh parsley
1 cup sharp cheddar cheese, grated and divided
2 tablespoons sugar (optional)
white pepper to taste

Instructions

Preheat the oven to 350℉ (180℃). Grease your casserole bowl and set aside.
Strain the liquid from the can of corn into a bowl. Pour it into a measuring cup; if it doesn't reach the one-cup mark, add water until it does.
Return the water to the bowl, then add the egg and cornmeal. Mix thoroughly and set aside.
Melt the butter in a saucepan, then add the green onion, onion, bell pepper, salt, and ground scotch bonnet pepper (optional). Stir for 2-3 minutes or until the veggies are tender.
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.
Add the canned corn and continue simmering for another 5 minutes or until the mixture pulls away easily from the sides of the pot.
Finally, add ½ cup of grated cheese, parsley, and sugar (if desired) and mix well.
Transfer the corn casserole into the prepared baking dish and top with the remaining cheese.
Bake until the top is lightly brown, about 30-40 minutes, and the cheese is bubbly.
Let it cool for a few minutes before serving hot so the cheese has time to firm up just enough.

Notes

After you add the cornmeal to the pot, stir frequently, or the cornmeal may settle to the bottom and burn.
Don't forget to grease your casserole dish to make it easier to slice and serve.
You'll know the corn mixture is ready to bake when it thickens and comes away easily from the pot's side. Once thickened, pop it in the casserole dish and bake away.
If you like it on the dry side, then use just ½ the can of milk, but if you like the texture you see in the photos, then go with the full can.
You can add cooked sausage, bacon, or prosciutto on top for more protein and salty garnish.
For an even quicker corn casserole try my African corn casserole.

Nutrition