Trinidadian Corn Pie Casserole

Trinidadian Corn Pie Casserole

The Spruce / Julia Hartbeck

Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
640 Calories
31g Fat
68g Carbs
24g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 640
% Daily Value*
Total Fat 31g 39%
Saturated Fat 15g 76%
Cholesterol 215mg 72%
Sodium 356mg 15%
Total Carbohydrate 68g 25%
Dietary Fiber 1g 5%
Protein 24g
Calcium 378mg 29%
*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 casserole is 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.

Ingredients

  • 1 (15-ounce) can whole kernel corn
  • 1 large egg (room temperature)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/2 cup fine cornmeal
  • 1/4 cup (1/2 stick) unsalted butter
  • 3/4 cup onions (diced)
  • 3/4 cup bell peppers (mix of green and red, chopped)
  • Minced hot chili pepper to taste
  • 1 cup evaporated milk
  • 1 cup grated sharp cheddar cheese (divided in half)

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 9 x 13-inch 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 until it comes away easily from the sides of the pot, 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

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.