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.
Cathy Tarr says
This is sooooo good. I am like a kid in a candy store since I have found your web site. I grew up in the South and some of these recipes are really bringing me back home even though I’m now in Kansas. Thank you for all of these recipes. I can’t wait to try them all!
Imma says
Hey Cathy,
Happy you have homeland feelings. Stay tuned t have much more recipes. Thank you!
Marv Dooley-Jergens says
I am cooking it now as I wrote this and the anticipation is killing me. It’s making my whole building smell beautiful! Thanks for the recipe. I’ll let you k ow how it turns out.
ImmaculateBites says
Wow!!! Happy Thanksgiving!
Peggie Morrow says
This was so good!! I have great corn pudding recipe, but this ‘pie’ is more savory than sweet. The cornmeal gave it a completely different texture. I was afraid it might be a little ‘grainy’ but it wasn’t at all. This is going to be my go to side recipe for so many entrees!! I have already shared it to family and friends.
Alaina says
Hi I love using this recipe, my husband is from Trinidad and loves this. I’m curious though what do you make with this if I were to make it as a side dish for dinner
imma africanbites says
Hi, Alaina. This dish would pair well with any meat like curry beef or this stew chicken HERE. And you can also prep some peas or a salad to go with it.
Cindy says
This recipe was quick and easy!! It tasted delicious
Immaculate Bites says
Thank you, Cindy!
Debra says
Can I use fresh frozen corn (thawed)instead of canned?
ImmaculateBites says
Yes that works just as well.
Rym Riley says
I made some modifications to this recipe (substituted evap milk with almond/coconut milk, added some more veggies such as spinach and cut out the sugar) and the pie was still very tasty. Thank you.
ImmaculateBites says
Great! Thanks for the feedback.
Sheema Harris says
WOW! Absolutely delicious! I happened to stumble across your website while looking for Caribbean Roti recipe and found a treasure box of recipes that I am eager to try. This Trinidad Corn Pie being one of them and girl it was amazing! I cannot wait to try many other recipes that I’ve already got Teed up to try! Thank you so much!!!
With much gratitude,
Chef Sheem
ImmaculateBites says
Hi Chef Sheem! It is a pleasure to have you here! Glad you loved the Trinidad Corn Pie. And I am really looking forward to you trying out the other recipes. Do let me know how they work out for you. Thanks for stopping by! 🙂
Lucian princess says
Hiiiiii
Thank you so very much for this recipe. I tried the Trinidad Corn Pie today for the first time… it was oh so yummy, beyond delicious. Will definitely be making it again. Awesome!!
ImmaculateBites says
Hi Lucian! I am so thrilled this was a hit. Thank you for the feedback 🙂 !
Rachelle says
How big of a can of evaporated milk? They come in a small can and then a regular size can.
ImmaculateBites says
It’s the regular size can (12 ounce , 350 ml)
KC says
Made this today. Delicious! At first I was going to substitute heavy cream for the evap milk, but decided to just go with the original recipe. Next time I’ll try it without the sugar as I feel it mutes the flavors of the veggies, and I enjoyed the flavor before I added the sugar as well. I’ll see which way I like it better. I used Bob’s Red Mill coarse cornmeal, and was a little worried it wouldn’t cook all the way through, but it was perfect. Crumbled some cooked bacon and chives on the top before baking. This is not going to last long lol Thanks!
KC says
Hi, I’m going to try this today. Can I substitute heavy cream for the evaporated milk? I don’t think evap milk and my stomach are friends lol.
Leandra says
I really like this recipe. It works great for me to bring when we get together with family because it is pretty easy and gluten free. A lot of my family is gluten free so I was quite pleased to find a simple recipe that has pretty basic ingredients. I have used regular whole milk when I don’t have evaporated milk and it works fine. I usually omit the peppers because I usually don’t have any and a lot of the family doesn’t prefer them. You can’t really mess this recipe up very easily. I just realized after making this over and over I was using twice the amount of corn that it called for and I never realized it! I really recommend this recipe.
Immaculate Bites says
Thank you, Leandra! 🙂
Marcia Oppong says
Hi Imma,
Instead of making this as its own dish, I used it as the cover for a “Mexican Shepherd’s pie” (instead of potatoes). The filling is still ground meat, but just used taco seasoning, jalepenos, beans, etc. to give it that taste instead of usual shepherds pie seasonings and mixed veggies. Thanks for the recipe!
imma africanbites says
Woow! That sounds amazing! Thank you for sharing, Marcia. I’ve got to try your method.
Destiny says
☺☺
Diana says
I really enjoy making your recipes, so much so that I’ve added your website to my phone’s home page and this corn pie is no exception, its delicious and have made it a lot.
Thank you and also thank your momma…grandma…whoever is responsible for you being such an excellent chef/cook.
Verna says
That’s. It’s good