This pillowy, creamy, spicy corn goodness is a beloved classic throughout the Caribbean. And for good reason! It’s authentic island comfort food. 🏝️ This recipe for Trinidad corn pie is loaded with savory ingredients. The corn’s sweetness and scotch bonnet’s spiciness give it a balanced flavor that is out of this world! Plus, it’s easy to customize. For example, if scotch bonnets are too spicy, swap them out for jalapenos or leave out the spicy peppers altogether.
Recipe Ingredients
How to Make Trinidad Corn Pie
Making the Trinidad Corn Pie
Preheat the oven to 350℉ (180℃). Grease your casserole bowl and set aside. Prep Corn – Strain the liquid from the can of corn into a bowl. Pour it into a measuring cup; if it doesn’t reach the one-cup mark, add water until it does. Mix – Return the water to the bowl, then add the egg and cornmeal. Mix thoroughly and set aside. (Photo 1) Cook Veggies – Melt the butter in a saucepan, then add the green onion, bell pepper, onion, salt, and pepper. Stir for 2-3 minutes or until the veggies are tender. (Photo 2) Simmer – Add the milk, bring to a boil, and quickly add the cornmeal and egg mixture. Reduce heat to low and cook for about 4 minutes, stirring frequently. (Photo 3) Add the corn and continue simmering for another 5 minutes or until the mixture pulls away easily from the sides of the pot. (Photo 4) Cheese – Finally, add ½ cup of cheese, parsley, and sugar (if desired), and mix well. (Photo 5)
Baking the Trinidad Corn Pie
Transfer the corn casserole into the prepared baking dish and top with the remaining cheese. (Photo 6) Bake until the top is lightly brown, about 30-40 minutes, and the cheese is bubbly. Serve – Let it cool for a few minutes before serving hot so the cheese has time to firm up just enough.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can assemble this casserole the night before and bake it the next day. You can also freeze this casserole for up to three months. Thaw it in the fridge the night before you want to serve it, and then bake it as directed for about 30 minutes.
Serving and Storage Instructions
Trinidad corn pie is best served hot, fresh out of the oven. Refrigerate leftover corn casserole in an airtight container for 3-5 days. Reheat them in the microwave or 350℉ (180℃) oven for 10-15 minutes or until heated through.
What Goes With Trinidad Corn Pie
Most islanders love to serve Trinidad corn pie with brown stew chicken, rice and peas, and perhaps a side of callaloo! Wash it down with a refreshing glass of sorrel drink for a real Caribbean treat. 🫶
More Classic Corn Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”sIgNhuf5″ upload-date=”2019-05-07T08:16:17.000Z” name=”Trinidad Corn Pie” description=”Trinidad Corn Pie – An Irresistible Corn Casserole loaded with tons of flavor and a little heat . A must make for the holidays.”] This blog post was originally published in November 2015 and has been updated with additional tips, new photos, and a video
