Trinidadian Corn Pie Casserole

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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
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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.)

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 diced onions
  • 3/4 cup chopped bell peppers (mix of green and red)
  • Minced hot chili pepper to taste
  • 1 cup evaporated milk
  • 1 cup grated sharp cheddar cheese (divided in half)

Steps to Make It

  1. Heat oven to 350 F. Grease a 9 x 13-inch baking dish.

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

  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.

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

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

  6. 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.

  7. 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.

  8. 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.

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

  10. 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.

  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.

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.

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