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