Corn Pie Casserole
This corn pie casserole from Trinidad is a traditional Caribbean dish that combines sweet and spicy flavors. It's a favorite at family dinners and on holidays!
Servings: 9
Calories: 198kcal
Ingredients
- 1 15 oz can Whole Kernel Corn
- 1 Egg
- 1/2 cup Cornmeal
- 1/4 cup Butter
- 3/4 cup Onions diced
- 1/2 cup Bell Peppers chopped
- 1 tsp. Salt
- 1/2 tsp. Pepper
- 1 cup Evaporated Milk
- 1 cup Cheddar Cheese grated, divided
- 2 Tbsp. Parsley
- 2 Tbsp. Sugar
Instructions
- Preheat oven to 350 degrees. Spray an 8"x 8" casserole dish with nonstick cooking spray and set aside.
- Open the can of corn and drain the liquid into a one cup measuring cup. Add enough water to the corn liquid to equal one cup.
- In a small bowl, add the 1 cup corn water, egg and cornmeal. Mix well and then set aside.
- In a medium sauce pan, add butter, diced onions, chopped bell peppers, salt and pepper. Saute for about 5 minutes until the onions are translucent and the peppers are soft.
- Add the evaporated milk and bring to a boil.
- Quickly add the cornmeal mixture and reduce heat to low. Cook for about 5 minutes, stirring often so it doesn't burn.
- Add the reserved corn and continue cooking and stirring for another 5 minutes until it starts to pull away from the sides of the pan.
- Remove from heat and stir in 1/2 cup cheddar cheese, parsley and sugar. Mix well.
- Spread in the prepared pan and sprinkle with the remaining 1/2 cup cheddar cheese.
- Bake for 30-40 minutes until it's golden brown on top and the center is set. Let sit for about 20-30 minutes before cutting it.