Trinidadian Corn Pie Casserole

Trinidadian Corn Pie Casserole

The Spruce / Julia Hartbeck

Prep: 12 mins
Cook: 44 mins
Cool: 30 mins
Total: 86 mins
Servings: 6 servings
Nutrition Facts (per serving)
397 Calories
26g Fat
28g Carbs
16g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 397
% Daily Value*
Total Fat 26g 33%
Saturated Fat 15g 73%
Cholesterol 101mg 34%
Sodium 628mg 27%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 11%
Total Sugars 10g
Protein 16g
Vitamin C 38mg 192%
Calcium 399mg 31%
Iron 1mg 6%
Potassium 399mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Corn pies are found in various forms on dinner tables across the Caribbean, particularly on Sundays and holidays. Each country and household has its own recipe and variation. Trinidadian corn pie is a tantalizing casserole made with whole kernel corn, cornmeal, bell peppers, and cheese. Don't be confused by the dish's name; no pie crust is used in this delicious side dish or vegetarian main course recipe.

The corn pie is moist and creamy, with texture and flavor from the bell peppers and chopped onion. The casserole is excellent served with barbecue, and would be fabulous with a baked ham or pork dinner.

"The Trinidadian corn pie was easy to make, and my family enjoyed it. The sweet flavor of the corn and corn liquid was balanced with the cheese, onions, and peppers to make a tasty side dish casserole. The cornmeal and egg mixture thickens nicely when it cooks with the vegetables and milk." —Diana Rattray

Trinidadian Corn Pie Casserole Tester Image
A Note From Our Recipe Tester

Ingredients

  • 15 ounces canned corn (liquid reserved)

  • 1 large egg

  • 1/2 teaspoon salt

  • 1/2 teaspoon white pepper

  • 1/2 cup fine cornmeal

  • 1/4 cup unsalted butter

  • 3/4 cup diced onions

  • 3/4 cup diced bell peppers (combination red and green)

  • 1 minced hot chili pepper, or to taste

  • 1 cup evaporated milk

  • 1 cup sharp cheddar cheese, divided

Steps to Make It

  1. Gather the ingredients.

    Trinidadian Corn Pie Casserole ingredients

    The Spruce / Julia Hartbeck

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

    greased baking dish

    The Spruce / Julia Hartbeck

  3. Drain the can of corn, reserving the liquid. Set the corn aside.

    Drain the can of corn, reserving the liquid

    The Spruce / Julia Hartbeck

  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.

    water in a measuring cup

    The Spruce / Julia Hartbeck

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

    Pour the 1 cup of liquid and egg into a large bowl

    The Spruce / Julia Hartbeck

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

    Add the cornmeal to the egg mixture

    The Spruce / Julia Hartbeck

  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.

    add the onions, bell peppers, and hot peppers to the saucepan

    The Spruce / Julia Hartbeck

  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.

    Pour the evaporated milk into the vegetable mixture in the saucepan

    The Spruce / Julia Hartbeck

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

    add corn to the mixture in the saucepan

    The Spruce / Julia Hartbeck

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

    add cheese to the corn mixture in the saucepan

    The Spruce / Julia Hartbeck

  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.

    corn mixture in a baking dish

    The Spruce / Julia Hartbeck

  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.

    Trinidadian Corn Pie Casserole

    The Spruce / Julia Hartbeck

Recipe Variations

  • For the extra heat, use pepper jack cheese instead of cheddar, or use a combination of the two cheeses.
  • Add 2 chopped green onions to the sauté pan with the onion and bell pepper.




How to Store and Freeze

  • Cover the corn pie and refrigerate it within 2 hours; eat within 4 days.
  • To freeze the cooked corn pie, wrap it tightly in foil and freeze it for up to 1 month. Thaw it in the refrigerator overnight and bake in a preheated 350 F oven for about 20 to 25 minutes, or until hot.

Is Trinidadian Corn Pie Gluten-Free?

Yes, this corn pie is gluten-free. Cornmeal is gluten-free, but always check the label to be certain.

More Corn Casserole Recipes

Corn is often a universally favorite vegetable, especially when part of a casserole. If this Trinidad corn pie received accolades at the dinner table, you may want to try another recipe for a delicious weeknight meal. Chilean corn casserole includes ground beef and shredded chicken along with whole-kernel corn, onions, raisins, olives, and hard-cooked eggs, making for an all-in-one dish that has something for everyone. Another South American recipe is an Andean corn cheese casserole which is made with four cheeses—cheddar, mozzarella, cream cheese, and queso fresco. For a recipe closer to home, try okra and corn casserole; this Southern dish is made with whole-kernel corn, okra, and cheddar cheese.