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
Ingredients
- 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)
Instructions
Step 1
Gather the ingredients.Step 2
Heat oven to 350 F. Grease a 1 1/2- to 2-quart baking dish.Step 3
Drain the can of corn, reserving the liquid. Set the corn aside.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.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.Step 6
Add the cornmeal to the egg mixture. Stir to form a smooth paste and set aside.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.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.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.Step 10
Remove the pot from the heat and stir in 1/2 cup of cheese.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.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.