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.
Reanne says
I really enjoyed this recipe and the corn pie was AMAZING!!!!
Sheena says
I try this corn pie today first time am doing it and It came out awesome creamy and moist thank you for recipe is was just. Delicious and easy to make
imma africanbites says
Yaaay! Glad it turned out great for you, Sheena.
Vee says
This recipe is amazing, everytime I make this everyone eats it down like crazy
imma africanbites says
Wohooo! That’s a major win. Thank you for trying it out, Vee.
Donna says
This is the third recipe I have made from your site and was not disappointed. I made this for an office lunch and it was gone in a flash. Very easy to make and no fancy ingredients required, I did not have any Bonnet or Cayenne Pepper so I substituted Creole Seasoning and omitted the salt, Tasted Great! Looking forward to recreating more of your recipes, Thank you
ImmaculateBites says
Hi Donna, thanks for the feedback ! Can’t wait to see which ones you try out. Happy Holidays!!!
James says
Hi Imma, what size pan does the recipe need to not overflow, 1 quart? 2 quart or larger? Since casserole dishes come in a myriad of sizes it would be helpful to know! Love your recipes!
ImmaculateBites says
Hi James, 2 quart works best, to prevent any overflow.
Colleen says
Can I use Jiffy Cornmeal Mix?
ImmaculateBites says
Yes you can.
Karen says
Fantastic! Best corn casserole ever! Thank you for the recipe.
ImmaculateBites says
YES! Thank you so much!!!
Elizabeth M says
What kind of corn meal do you use? I use Palmetto Farms stone ground cornmeal, which takes at least 15 minutes to cook in a pressure cooker. I’m a little afraid that it won’t be thoroughly cooked in this recipe (which I really REALLY want to try. I’m willing to buy whatever you use, just to be able to make this dish!
ImmaculateBites says
I used quaker cornmeal , easily available at Walmart. Another good choice is Albers cornmeal. Hope you enjoy it as much as we do. Happy Cooking!!!
Margie tysdal says
Can Trinidad corn pie be made the night before baking!
imma africanbites says
Hi, Margie. Yes, you can. Just assemble them the night before, place in the fridge covered and then bake it the next morning. Enjoy!
Margie tysdal says
If corn pie is doubled, can it be put in a casserole dish rather than pie plate shallow or would that make it too deep.? When pie is doubled, is it ok. to also double the evaporated milk?
Sunny says
I made this for Christmas and it was such a hit I had to make it again for Easter! Fabulous recipe and so delicious, we had no leftovers. Everyone loves this and they all want your recipe, I will definitely make this again and again!
imma africanbites says
My sister requested this one too for Easter. 🙂 Thank you for stopping by, Sunny!
Amelia says
Hi… I am so happy I found this page.. I am going to try your corn pie recipe tonight! I struggle with dinner but look out I am going to try most of your dishes guaranteed. Btw I am from Trinidad!
ImmaculateBites says
Hi Amelia!
Glad to have you on board . So happy to hear this ! Can’t wait to see which ones you try out first. Happy Cooking !!!
Eldorna says
It’s in my oven as I write this comment.
hoping my kids enjoy it when it’s done !
Melanie says
This recipe is amazing. Made it, and almost ate my fingers off!
ImmaculateBites says
I know what you mean. Same thing happened to my guests the other day. They couldn’t have enough of it . Thanks for the feedback!!!
Rodika says
This is my go-to recipe for corn pie. However, I usually use mild cheddar cheese and add 4oz of cream cheese and instead of “2 green onions”, I use about 3tbsp of fresh chives. I have never used any white pepper as the recipe suggests, however, the corn pie is always very lovely. Thank you for this recipe.
ImmaculateBites says
Hi Rodika! Glad to hear it worked well for you. Thanks for the feedback!
Camille says
Hey can I add cream styled corn and the whole kernel corn together in this pie?
ImmaculateBites says
You sure can. Might have to cut down on the liquid.
Emer says
I try it today and it was awesome
ImmaculateBites says
Yes! Thanks for taking the time to let me know.