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Trinidad Corn Pie

Prep Time:15 mins Cook Time:45 mins Total Time:1 hr

Servings: 6

Author: Immaculate Bites


1 can Canned Corn (15 ounce)

1 Large egg

½ cup corn meal

4 tablespoons butter

2 green onions white parts only chopped

½ cup diced onion

1 bell pepper green or red diced

1 teaspoon or more salt

½ teaspoon scotch bonnet pepper or cayenne pepper

½- 1 canned evaporated milk depending on texture

2 Tablespoons parsley

1 cup sharp cheddar cheese divided

2- tablespoon sugar optional

White pepper to taste


Preheat oven to 350 degrees F. Grease casserole bowl and set aside

Strain out water from the corn, into a bowl . Pour the liquid into 1 cup , if it does not fill add enough water to fill it.

Return the water into the bowl, followed by egg and corn meal. Mix thoroughly. Set aside.

Melt butter to a sauce pan, then add green onion, bell pepper, onion, salt and pepper then stir for about 2-3 minutes or until tender.

Then 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 to prevent any burns

After about 4 minutes add corn and continue cooking for another 5 minutes until the mixtures comes easily from the sides of the pot.

Add ½ cup cheese, parsley and sugar, mix well .

Transfer corn mixture into prepared casserole, top with remaining cheese and bake until top is lightly brown about 30-40 minutes and the cheese is bubbly .

Let it cool before serving


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