Vegetable and Side Dishes Recipes, Exotic World Recipes
Bring this Trinidadian corn pie recipe casserole to your next party and be the tropical hit of the evening.
Corn pie recipes are a common dish across the Caribbean islands, each one leaving its unique flavor signature. What makes the Trinidadian corn pie recipe from Trinidad and Tobago unique? The use of whole corn, cornmeal, bell peppers, and cheese. It may not be a pretty pie, but don’t let its ugly look fool you. People will come back for seconds, guaranteed.
Trinidadian cuisine is actually not new to me. As a matter of fact, there is a Trinidadian restaurant a few blocks away from me. Years ago I took my dinner group to Jean’s and the owner Valerie was fantastic, so friendly, and has the memory of an elephant. I drop in once in a while and she always calls me out by my name.
However, I am pretty sure she does not include this corn casserole on her menu. It may be a bit too homey for a restaurant, but this corn dish is the definition of Caribbean comfort food for sure.
I would say think mac & cheese but there is a very popular Trini macaroni pie recipe. I would say this is closer to grits or cream of wheat, but with a kick to it.
Trinidadian corn pie recipe
This Trinidadian recipe is very easy to make. All you need to do is drain the corn, sauté some veggies, in the meantime prep the cornmeal mixture.
When the onions are translucent, evaporated milk is added and the cornmeal mix. Cook till thickened and finish it off in the oven after adding a bit of cheese.
One note, the recipe I used from The spruce Eats said to use a 9 by 13-inch baking dish. This is a mistake because I got a very flat pie. After further research, a smaller casserole dish would have been better. I have adjusted the cooking time below accordingly.
Trinidadian Corn Pie Recipe
Bring this delicality sweet and spicy Trinidadian corn pie recipe casserole to your next pot-luck party and be the tropical hit of the evening.
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Servings 1 casserole
Ingredients
- 1 15-ounce can whole kernel corn
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 cup fine cornmeal
- 1/4 cup unsalted butter
- 3/4 cup onions diced
- 3/4 cup red bell pepper chopped
- Minced hot chili pepper to taste
- 1 cup evaporated milk
- 1 cup grated sharp cheddar cheese
Instructions
Pre-heat your oven to 350 F. Grease a casserole baking dish.
Drain well the can of whole corn and reserve the liquid.
Add the reserved liquid into a measuring cup and fill with lukewarm water until you get 1 cup of liquid.
In a large bowl, add the liquid, the egg, salt and pepper, and whisk well.
Add the cornmeal to the bowl, stirring to form a smooth thiin paste.
Melt the butter in a medium saucepan placed over medium heat. Add the onions, bell peppers, and hot peppers, and sauté until the onions are translucent.
Stir in the evaporated milk and bring the mixture to a boil. Add cornmeal mixture and reduce to a low heat. Simmer for 4 minutes, stirring occasionally.
Stir in the drained corn and continue to cook over low heat until the mixture pulls easily away from the sides of the saucepan, about 5 minutes. Remove from the heat and stir in 1/2 cup of the cheese.
Spread evenly the mixture into the baking dish with a spatula. Sprinkle the remaining 1/2 cup of cheese on top.
Bake for 30 to 40 minutes or until the cheese is melted and golden brown. Set aside to rest for at least 30 minutes before serving.
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Katerina Delidimou on January 30, 2020 at 03:40
What a delicious meal Evelyne! I love it!
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Evelyne on January 30, 2020 at 08:35
Thank you so much Katerina, I hope you give it a try 🙂
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Liz on January 22, 2020 at 12:03
YUM! I love corn casseroles and with cheese, onions, and peppers, I know I’d be back for seconds!!
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Evelyne on January 22, 2020 at 12:08
And thirds perhaps too!
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John / Kitchen Riffs on January 15, 2020 at 10:54
This looks really good — tasty, and easy to make. How can you beat that combo? Fun recipe — thanks.
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Evelyne on January 15, 2020 at 18:31
yep, it checks ALL the boxes. Give it a try 😀
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Vicky on January 13, 2020 at 08:28
See AlsoNo-Knead Dinner Rolls RecipeSounds good and seems easy to make. I’ve never had Trinidadian food before so this seems like the perfect way to start!
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Evelyne on January 13, 2020 at 16:19
Oh totally Vicky, it is a very easy recipe and you get plenty of leftovers if kept at home.
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Doreen Pendgracs on January 12, 2020 at 19:22
I was in Trinidad in October & found the food to be excellent. Thx for sharing this recipe for Trinidadian corn pie. I know I’d love it.
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Evelyne on January 13, 2020 at 16:18
Oh that is so cool you were there. curious what did you eat there (besides chocolate lol).
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Margaret@Kitchen Frau on January 12, 2020 at 00:49
Yum! This looks like a whole lot of cheesy, corny deliciousness! Kind of like an amped-up, more flavourful version of polenta.
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Evelyne on January 12, 2020 at 17:23
I would even add more cheese. A bit like polenta mixed with grits.
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Chef Mireille on January 11, 2020 at 16:48
I love Corn Pie. I haven’t had it in a long time and your version looks delicious!
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Evelyne on January 11, 2020 at 17:14
Thank you! How is this one different than what you make, curious?
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angiesrecipes on January 10, 2020 at 22:11
This looks like a perfectly healthy, comforting and delicious meal itself!
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Evelyne on January 11, 2020 at 13:38
Very well described indeed, maybe a tab more protein of your choice.
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Wendy Klik on January 10, 2020 at 13:29
Love corn casseroles and this one sounds delicious.
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Evelyne on January 10, 2020 at 16:54
It really is good, hope you give it a try.
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Sue Lau on January 10, 2020 at 11:46
Sometimes I will have a bqq with friends and have something like jerk chicken. This looks like a great idea for a side that everyone can share! I’ll keep it in mind.
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Evelyne on January 10, 2020 at 16:55
Oh for sure that would be a great pairing. How do I get an invite? lol
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