Trinidad Corn Pie

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:

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

2. 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.

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

4. 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.

5. Then add the milk, bring to a boil and quickly add the cornmeal and egg mixture.

6. Reduce heat to low and cook for about 4 minutes stirring frequently to prevent any burns

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

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

9. 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.

10. Let it cool before serving.