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TRINIDADIAN STYLE CORN PIE

Print Recipe
Author Jehan Powell

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

  • 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.

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