Trinidad Corn Pie

Prep Time:15 mins Cook Time:45 mins Total Time:1 hr Servings: 6 Author: Immaculate Bites Ingredients 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 Instructions 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