Trinidad Corn Pie – This irresistible corn casserole loaded with flavor boasts a subtle kick of heat. While it’s a must-have for the holidays, it’s good enough to whip up all year round.
This pillowy, creamy, spicy corn goodness is a beloved classic throughout the Caribbean. And for good reason! It’s authentic island comfort food. 🏝️
This recipe for Trinidad corn pie is loaded with savory ingredients. The corn’s sweetness and scotch bonnet’s spiciness give it a balanced flavor that is out of this world! Plus, it’s easy to customize. For example, if scotch bonnets are too spicy, swap them out for jalapenos or leave out the spicy peppers altogether.
When to Serve Trinidad Corn Pie
Who doesn’t love a dish loaded with cheese and corn? This recipe is a real crowd-pleaser with just about any main course. That makes it fantastic for holidays, backyard BBQs, family dinners, and potlucks 😋
Recipe Ingredients
- Corn – Canned corn is quick, easy, and tastes great, but you could use frozen or fresh corn. 🌽
- Egg – Eggs work as a binder, creating a texture somewhere between a casserole and a pudding.
- Cornmeal – Cornmeal gives this “pie” a more dense and hearty consistency.
- Dairy – Evaporated milk, butter, and cheddar cheese all add flavor and richness to this indulgent dish.
- Vegetables add color and texture: onions, green onions, bell peppers, and scotch bonnets.
- Seasonings – Salt, white pepper, and parsley are all you need to season this corn pie. But if you like things on the sweet side, add a little sugar.
How to Make Trinidad Corn Pie
Making the Trinidad Corn Pie
- Preheat the oven to 350℉ (180℃). Grease your casserole bowl and set aside.
- Prep Corn – Strain the liquid from the can of corn into a bowl. Pour it into a measuring cup; if it doesn’t reach the one-cup mark, add water until it does.
- Mix – Return the water to the bowl, then add the egg and cornmeal. Mix thoroughly and set aside. (Photo 1)
- Cook Veggies – Melt the butter in a saucepan, then add the green onion, bell pepper, onion, salt, and pepper. Stir for 2-3 minutes or until the veggies are tender. (Photo 2)
- Simmer – 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. (Photo 3)
- Add the corn and continue simmering for another 5 minutes or until the mixture pulls away easily from the sides of the pot. (Photo 4)
- Cheese – Finally, add ½ cup of cheese, parsley, and sugar (if desired), and mix well. (Photo 5)
Baking the Trinidad Corn Pie
- Transfer the corn casserole into the prepared baking dish and top with the remaining cheese. (Photo 6)
- Bake until the top is lightly brown, about 30-40 minutes, and the cheese is bubbly.
- Serve – Let it cool for a few minutes before serving hot so the cheese has time to firm up just enough.
Recipe Variations
- If you like Trinidad corn pie a little drier, use half a cup of evaporated milk. If you prefer moister casserole, use the entire can.
- Add cooked sausage, bacon, or prosciutto on top for some added protein and a salty garnish. 🥓
- Leave out the cheese, and this recipe will still taste great.
Tips and Tricks
- After you add the cornmeal to the pot, stir frequently, or the cornmeal may settle to the bottom and burn. 🥄
- Don’t forget to grease your casserole dish to make it easier to slice and serve.
- You’ll know the corn mixture is ready to bake when it thickens and comes away easily from the pot’s side. Once thickened, pop it in the casserole dish and bake away.
Make-Ahead Instructions
You can assemble this casserole the night before and bake it the next day. You can also freeze this casserole for up to three months. Thaw it in the fridge the night before you want to serve it, and then bake it as directed for about 30 minutes.
Serving and Storage Instructions
Trinidad corn pie is best served hot, fresh out of the oven.
Refrigerate leftover corn casserole in an airtight container for 3-5 days. Reheat them in the microwave or 350℉ (180℃) oven for 10-15 minutes or until heated through.
What Goes With Trinidad Corn Pie
Most islanders love to serve Trinidad corn pie with brown stew chicken, rice and peas, and perhaps a side of callaloo! Wash it down with a refreshing glass of sorrel drink for a real Caribbean treat. 🫶
More Classic Corn Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”sIgNhuf5″ upload-date=”2019-05-07T08:16:17.000Z” name=”Trinidad Corn Pie” description=”Trinidad Corn Pie – An Irresistible Corn Casserole loaded with tons of flavor and a little heat . A must make for the holidays.”]
This blog post was originally published in November 2015 and has been updated with additional tips, new photos, and a video
Trinidad Corn Pie
Ingredients
- 1 15-ounce can corn
- 1 large egg
- ½ cup (75g) cornmeal
- 4 tablespoons (56g) butter
- 2 green onions, chopped (white parts only)
- ½ cup (80g) onion, diced
- 1 bell pepper, diced (green, red, or half of each)
- 1 teaspoon (6g) salt or more
- ½ teaspoon scotch bonnet pepper or cayenne pepper
- ½-1 12-ounce can evaporated milk, depending on the desired texture
- 2 tablespoons fresh parsley
- 1 cup sharp cheddar cheese, grated and divided
- 2 tablespoons sugar (optional)
- white pepper to taste
Instructions
- Preheat the oven to 350℉ (180℃). Grease your casserole bowl and set aside.
- Strain the liquid from the can of corn into a bowl. Pour it into a measuring cup; if it doesn't reach the one-cup mark, add water until it does.
- Return the water to the bowl, then add the egg and cornmeal. Mix thoroughly and set aside.
- Melt the butter in a saucepan, then add the green onion, onion, bell pepper, salt, and ground scotch bonnet pepper (optional). Stir for 2-3 minutes or until the veggies are tender.
- 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.
- Add the canned corn and continue simmering for another 5 minutes or until the mixture pulls away easily from the sides of the pot.
- Finally, add ½ cup of grated cheese, parsley, and sugar (if desired) and mix well.
- Transfer the corn casserole into the prepared baking dish and top with the remaining cheese.
- Bake until the top is lightly brown, about 30-40 minutes, and the cheese is bubbly.
- Let it cool for a few minutes before serving hot so the cheese has time to firm up just enough.
Tips & Notes:
- After you add the cornmeal to the pot, stir frequently, or the cornmeal may settle to the bottom and burn.
- Don’t forget to grease your casserole dish to make it easier to slice and serve.
- You’ll know the corn mixture is ready to bake when it thickens and comes away easily from the pot’s side. Once thickened, pop it in the casserole dish and bake away.
- If you like it on the dry side, then use just ½ the can of milk, but if you like the texture you see in the photos, then go with the full can.
- You can add cooked sausage, bacon, or prosciutto on top for more protein and salty garnish.
- For an even quicker corn casserole try my African corn casserole.
Aleah says
I am so glad I found your website. I made the corn pie and it was excellent. Recipe was so easy to follow and unintimidating. I cant wait to make some doubles this weekend.
ImmaculateBites says
Hi Aleah! Can I come over? Just love doubles can seem to get enough for it . So glad to have you on board . Thank you so much for taking the time to let me know. Happy Cooking!!!
Priti says
Hi looks delicious! is there any way I can make it without eggs? Thanks
ImmaculateBites says
Hi Priti! I haven’t tried it without eggs. But I think you will work out just fine. Do let me know how it works out for you.
BigChef says
You can make it without eggs it just won’t bind as well. But maybe you could add some extra cheese to remedy that.
ImmaculateBites says
Thanks for taking the time to share Bigchef!
Christine says
Thank you! I have this dish in the oven now. So excited to eat it lol!
ImmaculateBites says
Awesome! You are going to love it Christine
Christine says
I doubled the recipe and brought it to a Christmas potluck and it was devoured. I used the larger amount of liquid and omitted the sugar, because I’m not a fan of sweet. Thanks for this delicious recipe. This will be a staple in my house!
ImmaculateBites says
Yay!!! Thanks Christine!
CHERI says
can i use prepared cornbread mix??
ImmaculateBites says
You sure can but it might not have the same texture .
Kida says
I tried this receipt and i love it and i will be making it again in the morning.
Thanks for sharing
ImmaculateBites says
My Pleasure!!! Thanks for the feedback!!!
Reese says
Can this be made a day in advanced and then reheated in the oven? What kind of texture does it have? I’m concerned about the cornmeal. Thanks!
ImmaculateBites says
You sure can. It’s thick and somewhat creamy like oatmeal.
Hanna says
I just found your blog and I’m in love! I want to try everything! My fiancé is St. Lucian he loves corn pie. I’m Jamaican and never ever made corn pie in my life. You make this look easy. Can’t wait to make it… Heck, can’t wait to try more of your recipes!
ImmaculateBites says
Hi Hanna! So Glad you are here! Do let me know which ones you try out . Happy Cooking!!!!
DeAnn says
Can this recipe be doubled? I’m making this for my large family.
ImmaculateBites says
Yes, you can double it .
Destiny says
Thanks so much for this recipe Destiny age14
Destiny says
☺☺
Tamara says
WOW!!! I tried this for my family on Sunday and they couldn’t stop eating! I’ve bookmarked this because it’s by far my favourite internet recipe. Thanks for sharing 🙂
ImmaculateBites says
AWESOME!! Glad it was a hit with everyone.
Carol M says
Made this tonight for four people. They raved about it. it was fantastic. Definitely on my make again soon list. thank you for a delicious recipe.
ImmaculateBites says
AWESOME!! Thanks for taking the time to let me know .
Have a Great Weekend!
Carol says
I love this recipe and will be making it soon. The pictures are beautiful and you have explained this dish perfectly! Thank you!
ImmaculateBites says
Hi Carol. Do let me know how it works out for you. Thanks for taking the time to share your thoughts.
Bintu | Recipes From A Pantry says
Drooling over your pictures – I would love a bite or two of these.
ImmaculateBites says
Go ahead and dig in!!!
Brenda says
Hahaha am not even going to pretend. sometimes i just read some of the recipes just because of the stories, even though i know i will not try the recipe. You always have some good side stories
ImmaculateBites says
Thanks Brenda! Glad you enjoy them.
Christine | Vermilion Roots says
This reminds me of the Chinese steamed eggs I love so much. I’m gonna hve to make this without milk. Hope it will work with non-dairy milk?
ImmaculateBites says
I have not yet tried it with dairy free milk. Do give it a try Christine and let us know how it works out for you. Thanks and happy cooking.
Felicia says
I made it with coconut milk (from a carton), about a cup. Looks good so far … taking it to a potluck, so I have to wait to see what it tastes like. Thanks for sharing. 🙂
ImmaculateBites says
My pleasure! Do let me know how it turned out . Thanks
Sabrina says
WOW!!! Your pictures are stunning!!!!! Definitely put this one on my to make list. Would definitely make it with less milk . Thanks for sharing your recipes with us. I tried your brown stew chicken and my family wiped their plates clean.
ImmaculateBites says
Hi Sabrina! Always super happy to here everyone is happy. Thanks for taking the time to share your thoughts with us . And do let me know how this turns out.
Markisha says
I cooked the Trinidad Corn Pie for Mothers Day it was awesome !!! My family loved it ! I’m trying the Curry Chicken next I’m sure it’s just as awesome.
ImmaculateBites says
AWESOME! You will love it too!! Thanks for taking the time to share your thoughts with us.