Corn Pies in various forms find themselves on many dining tables across the Caribbean particularly on Sundays and holidays. Each country and each household has its own recipe and variation. This recipe has more of a Trinidadian influence to it. It is adapted from Trinidadian, Felix Padilla.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: Serves 6
- 1 (15.4z) can whole corn
- 1/2 teaspoon salt
- 1/2 tsp ground white pepper
- 1 egg, room temperature
- 8 Tbsp fine cornmeal
- 1/4 cup (2 oz) unsalted butter
- 3/4 cup diced onions
- 3/4 cup chopped bell peppers (mixture of green and red)
- Minced hot pepper to taste
- 1 cup evaporated whole milk
- 1 cup grated sharp cheddar cheese, divided in half
- Preheat oven to 350 degrees F.
- Drain and reserve the liquid from the corn.
- Pour the reserved liquid into a 1-cup measuring cup, if the liquid does not fill the cup, add lukewarm water to bring it up to 1 full cup of liquid.
- Pour the 1 cup of liquid and egg into a large bowl. Add the salt and white pepper and beat to mix well.
- Add the cornmeal to the egg mixture. Stir to form a smooth paste and set aside.
- Add butter to a medium saucepan and place on medium heat and let melt. As soon as the butter melts, add the onions, bell peppers and hot peppers and saute until the onions are translucent.
- Pour in the milk, stir and bring the mixture to a boil. When the mixture comes to a boil, immediately stir in the cornmeal and reduce the heat to low. Let cook on low heat for 4 minutes, stirring intermittently.
- Add the whole corn and stir to mix. Let the mixture continue to cook on low heat until is comes away easily from the sides of the pot - about 5 minutes.
- Remove the pot from the heat and stir in 1/2 cup of cheese.
- Transfer the mixture to a greased baking dish. Smooth the surface and sprinkle the remaining 1/2 cup of cheese on top of the mixture.
- Bake for 30 minutes or until the cheese is melted and golden brown.
- Let rest for at least 30 minutes before cutting and serving.