Trinidad Corn Pie
Trinidad Corn Pie
Corn pie is really popular in Caribbean cuisine, especially in Trinidad and Barbados. It can be eaten as a side dish or a main course. One bite will have you reconsider this as the main course next to your meat. It’s that damn good. Other ingredients that you can add to enhance this dish even more include jalapeños, sausage, ham, and/or bacon.
Servings: 4
Ingredients
- 1 canned corn plus the corn water + enough water to equal 1 cup
- 1 large egg beaten
- 1/2 cup cornmeal
- 4 tbsp butter
- 3 green onions finely chopped
- 1/2 medium onion finely chopped
- 1/2 red bell pepper finely chopped
- 1/2 yellow or green bell pepper finely chopped
- 1/2 tsp cayenne pepper
- 1 can evaporated milk
- 2 tbsp parsley chopped
- 1 tbsp sugar
- 2 tsp salt
- 1 cup cheddar cheese grated
Instructions
- Mix together the water from the corn, egg, and cornmeal. Set aside.
- Melt the butter in a pot over medium high heat. Sauté the onions, bell peppers, and green onions for 7-8 minutes.
- Pour in the evaporated milk and salt. Bring to a simmer.
- Reduce the heat to medium low. Stir in the cornmeal mixture. Consistently stir for 4 minutes.
- Mix in the corn. Cook for another 5 minutes.
- Mix in a 1/2 cup of the cheese, sugar, and parsley.
- Preheat the oven to 350 degrees. Place the corn mixture into a greased baking dish. Top with the rest of the cheese.
- Bake the corn pie for 30 minutes. Lest rest for 15 minutes before serving.
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