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!





5 from 1 vote


  • 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.


Author: Jehan Powell