TRINIDADIAN STYLE CORN PIE

I’m always inspired by my travels when it comes to cooking.  I had Trinidadian Corn Pie on one of my trips to Trinidad and fell in love.  Trinidadian corn pie has two my favorite ingredients – corn and cheese so of course I as head over heels at first bite.  I created this version using a spicy habanero cheese which kicks it up several notches!  I used frozen corn which I defrosted in the microwave and strained any excess liquid.  Most recipes call for canned corn but I prefer frozen over canned because it tastes better and there are no preservatives.  If using canned, be sure to strain all the liquid.  Trinidadian corn pie makes a great side dish for any Sunday or holiday meal.  I shared a video on my YouTube Channel on how to make it so be sure to head on over and give me a thumbs up and subscribe!

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TRINIDADIAN STYLE CORN PIE

TRINIDADIAN STYLE CORN PIE

Ingredients

  • 4 oz butter
  • ½ cup chopped onions
  • ¾ cup finely diced red bell pepper
  • 1 cup whole or evaporated milk
  • ¾ cup finely ground cornmeal
  • 1 ½ cup creamed corn
  • 1 cup frozen or canned corn
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 egg
  • 1 cup Cabot habanero cheddar cheese, shredded

Instructions

  1. Melt butter over medium heat. Add onion and peppers and sauté for until softened, about 3-4 minutes.
  2. Add milk and bring to a boil.
  3. Add cornmeal, a little at a time and stir after each addition.
  4. Stir in creamed corn and whole corn kernels. If using frozen defrost, and if using canned corn, drain before adding to the pot.
  5. Add salt and black pepper and stir to combine.
  6. Add 1 beaten egg a little at a time while stirring vigorously.
  7. Add cheese and mix in.
  8. Place in a greased baking dish and bake in an oven preheated to 350 degrees for 30-35 minutes.
  9. Cool before serving.
http://jehancancook.com/2019/04/trinidadian-style-corn-pie/

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