Trinidadian Corn Pie Casserole
This Trinidadian corn pie recipe, made with corn and cheese, is a popular dish across the Caribbean, particularly on Sundays and holidays.
- Serves: 6 persons
- 1(15-ounce) can whole kernel corn
- 1large egg (room temperature)
- ½teaspoon salt
- ½teaspoon ground white pepper
- ½cup fine cornmeal
- ¼cup (1/2 stick) unsalted butter
- ¾cup onions (diced)
- ¾cup bell peppers (mix of green and red, chopped)
- Minced hot chili pepper to taste
- 1cup evaporated milk
- 1cup grated sharp cheddar cheese (divided in half)
Step 1Gather the ingredients.
Step 2Heat oven to 350 F. Grease a 1 1/2- to 2-quart baking dish.
Step 3Drain the can of corn, reserving the liquid. Set the corn aside.
Step 4Pour the reserved liquid into a 1-cup measuring cup; if the liquid does not fill the cup, add lukewarm water to bring it up to 1 full cup of liquid.
Step 5Pour the 1 cup of liquid and egg into a large bowl. Add the salt and white pepper and whisk to blend well.
Step 6Add the cornmeal to the egg mixture. Stir to form a smooth paste and set aside.
Step 7Put butter in a medium saucepan and place over medium heat until melted. As soon as the butter melts, add the onions, bell peppers, and hot peppers and sauté until the onions are translucent.
Step 8Pour in the evaporated milk, stir, and bring the mixture to a boil. Immediately stir in the cornmeal mixture and reduce the heat to low. Let cook on low heat for 4 minutes, stirring intermittently.
Step 9Add the reserved whole-kernel corn and stir to mix. Let the mixture continue to cook over low heat for about 5 minutes.
Step 10Remove the pot from the heat and stir in 1/2 cup of cheese.
Step 11Transfer the mixture to the prepared baking dish. Using a spatula, even out the surface and sprinkle the remaining 1/2 cup of cheese on top.
Step 12Bake for 30 minutes or until the cheese is melted and golden brown. Let rest for at least 30 minutes before cutting and serving.