Trinidadian Corn Pie Casserole Recipe

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  • Total: 55 mins
  • Prep: 25 mins
  • Cook: 30 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
640 Calories
31g Fat
68g Carbs
24g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
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.)

This 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 or vegetarian main course recipe.

Corn pies in various forms find themselves on many dining tables across the Caribbean, particularly on Sundays and holidays. Each country and each household has its own recipe and variation.


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

Steps to Make It

  1. Heat oven to 350 F.

  2. Drain and reserve the liquid from the can of whole-kernel corn.

  3. 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. Reserve the corn kernels.

  4. Pour the 1 cup of liquid and egg into a large bowl. Add the salt and white pepper and beat to mix well.

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

  6. Add butter to a medium saucepan and place on medium heat and let melt. As soon as the butter melts, add the onions, bell peppers, and hot peppers and sauté until the onions are translucent.

  7. Pour in the milk, stir, and bring the mixture to a boil. When the mixture comes to a boil, immediately stir in the cornmeal and reduce the heat to low. Let cook on low heat for 4 minutes, stirring intermittently.

  8. Add the reserved whole-kernel corn and stir to mix. Let the mixture continue to cook on low heat until it comes away easily from the sides of the pot—about 5 minutes.

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

  10. Transfer the mixture to a greased baking dish. Smooth the surface and sprinkle the remaining 1/2 cup of cheese on top of the mixture.

  11. Bake for 30 minutes or until the cheese is melted and golden brown.

  12. Let rest for at least 30 minutes before cutting and serving.

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