Trinidad Corn Pie

19 Dec 2014
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Corn pie is a very delicious dish that is quite popular here in the Caribbean. Follow Photographer and Corn Pie ace Antony Scully as he shows you how to make the best version of Trinidad Corn Pie.

Trinidad Corn Pie Recipe

Trinidad Corn pie is one of those dishes that you can eat all year long, then make it on Christmas day and still enjoy it like the first time. It is made from a combination of delicious ingredients that come together to form one of the tastiest dishes you will ever eat. Trinidad Corn pie can be done in many different ways; here we follow Antony Scully’s way to making one of the best corn pies that the HG Caribbean team have ever tasted. You won’t need a lot of ingredients and the preparation time is only about an hour.

  • 2 cans whole kernel corn
  • 2 cans cream style corn
  • 2 cups cornmeal *
  • 3-4 onions **
  • 1 whole garlic **
  • 1 bundle chive
  • 2 bundles young celery
  • 2 bundles parsley
  • 2 medium carrots
  • 2 tsp Italian Seasoning
  • 2 tsp salt **
  • 1 cup evaporated milk *
  • 1 tsp black pepper **
  • 1 1/2 lb cheddar cheese
  • 1 tbsp olive oil

Step 1: Grate the cheddar cheese onto a plate then separate about 1/3 of it and place it aside for topping of the pie.  Next, grate the carrots onto a plate and set it aside also.

Step 2:  Chop onions, chive, parsley and celery into small cube pieces. Chop the garlic cloves into very small cube pieces also or use a garlic press.

Step 3: Add the olive oil to a large saucepan on medium heat. Sauté the garlic and onions. Add the grated carrots, the chive, parsley and celery and sauté them for 2-3 minutes.  

Step 4: Add the cream style corn and drained whole kernel corn. After 2 minutes, turn the heat down to low. Add the grated cheese, the evaporated milk, the Italian seasoning the salt and the black pepper while stirring the mixture. Next, slowly add the cornmeal to the mixture and keep stirring.

Step 5: When the mixture comes away clean from the side of the pan, and the spoon stands in the mixture for a few seconds before falling to the side, then the mixture is ready for the oven. Remove the mixture from the saucepan and transfer it to a baking dish (8"x12"). The pie should be 1 1/2" to 2" deep. Sprinkle the remaining grated cheese over the top and place the dish on the middle rack of the 375°F oven. Allow the pie to bake for 45 minutes, or until it is golden brown. Remove from the oven, and allow it to cool for about 20 minutes before serving.

 

* The quantities of these ingredients may vary a little, depending on the liquid content of the Cream style corn. 

 

** Adjust the quantities of these ingredients to taste.

Works well with almost any Caribbean meal, and reheats well also.  

Home & Garden Caribbean Lifehack: Always use fresh vegetables when making Corn Pie. Fresh vegetables add a nice crunch and the flavour is always stronger and more appealing. 

After indudging in the greatness of this pie, try pairing it with some vegan icecream for dessert. After all it's abbout a balance! :)