Trinidadian Corn Pie Casserole

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Heat oven to 350 F. Grease a 1 1/2- to 2-quart baking dish.
  3. Step 3

    Drain the can of corn, reserving the liquid. Set the corn aside.
  4. Step 4

    Pour 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.
  5. Step 5

    Pour the 1 cup of liquid and egg into a large bowl. Add the salt and white pepper and whisk to blend well.
  6. Step 6

    Add the cornmeal to the egg mixture. Stir to form a smooth paste and set aside.
  7. Step 7

    Put 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.
  8. Step 8

    Pour 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.
  9. Step 9

    Add the reserved whole-kernel corn and stir to mix. Let the mixture continue to cook over low heat for about 5 minutes.
  10. Step 10

    Remove the pot from the heat and stir in 1/2 cup of cheese.
  11. Step 11

    Transfer 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.
  12. Step 12

    Bake for 30 minutes or until the cheese is melted and golden brown. Let rest for at least 30 minutes before cutting and serving.