Trinidadian Corn Pie Casserole
A Trinidadian corn and cheese pie is a popular Caribbean dish, often enjoyed on Sundays and holidays.
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Instructions
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Preheat the oven to 350°F and grease a 1 1/2- to 2-quart baking dish.
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Drain corn, reserving its liquid, and set the corn aside.
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Measure the reserved corn liquid to 1 cup, adding water if needed.
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Combine the 1 cup liquid, egg, salt, and white pepper in a large bowl, then whisk well.
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Stir cornmeal into the egg mixture until a smooth paste forms, then set aside.
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Melt butter in a medium saucepan over medium heat; sauté onions, bell peppers, and hot peppers until onions are translucent.
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Add evaporated milk, stir, and bring to a boil. Stir in the cornmeal mixture immediately, reduce heat to low, and cook for 4 minutes, stirring occasionally.
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Stir in the reserved corn and cook over low heat for another 5 minutes.
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Remove from heat and stir in 1/2 cup of cheese.
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Transfer the mixture to the prepared baking dish, smooth the surface, and sprinkle with the remaining 1/2 cup of cheese.
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Bake for 30 minutes or until golden brown. Let rest for 30 minutes before serving.