Easy Corn Pie

A delicious corn casserole popularly found on dinner tables in the Caribbean for Sunday lunch.

Trinidad Corn Pie

This corn filled pie can easily be the star of your lunch or dinner table. It is an amazing corn casserole filled with, obviously, corn, and vegetables and baked until crusty on the outside and soft and sweet with a little savory on the inside. It is easy to make and finishes in a flash

Sunday lunches are the thing in Trinidad and Tobago. In fact, all the Caribbean islands put a lot of emphasis on Sunday lunch. We somehow think that all food possible needs to be on the table and in order to do that we need to get up very early to prepare a feast.

And I mean feast!!

I'm talking about a table filled with stew or curry chicken or both, rice, macaroni pie, some cucumber salad, callaloo, stewed peas, some kind of fried fish or the other. This process of cooking usually starts early Sunday morning after church. The Saturday before whatever meat is being cooked is cleaned and seasoned and left, waiting to be cooked.

These lunches are not just about food but is really about family and building community. It's not uncommon for people to just pop in for food, or for families to combine to have lunches on a Sunday. And it's not just about actually sitting and eating, but coming together to prepare the food.

Who is cooking the curry crab this Sunday? Who is in charge of making the corn pie?

Whoever does this corn pie has a pretty easy job. It's easily just pre-cooking your thinly sliced vegetables, and combining it with the corn mix.
Trinidad Corn Pie Ingredients
Then we sit and leave that to bake. While it's baking now is a great time to catch up with news and adventures with your family. Well, that is if they have not already assigned you a new task. You're probably going to be the one now having to make the mauby or prep the table to lay out all that food.

I love that food is always a good common denominator for families. It easily becomes the one thing that can convince everyone to come out and create memories.

Trinidad Corn Pie

But don't be fooled by all that chatter, people are eating. And this pie does not last very long at our family gatherings. There's usually a lot of "I'm waiting for the pie", or "can I get more pie" or "Don't eat all the pie"

Because it is that good

I love the hint of sweetness from the creamy corn, and the coarseness of the cornmeal mix, then the little savory from the vegetables. An explosion of flavors. And if you are like me, I love my pie edges a little crispy, so that there is a contrast of texture in the pie when I bite in.

Can you tell I'm having memories of eating this pie right now?

I really hope you decide to add this to your lineup for your next family gathering.

Trinidad Corn Pie

by Home Made Zagat
Prep Time: 00:30
Cook Time: 01:30
Keywords: bake side cornmeal Corn Christmas July 4th Caribbean
Ingredients (Serves 6 - 8)
  • 1 can cream styled corn
  • 1 can whole kernel corn, drained
  • 3 eggs
  • 1 stick of butter
  • 1 box of jiffy corn muffin mix.
  • 1/4 green bell pepper, diced
  • 1/4 red bell pepper, diced
  • 1/3 1 large onion, diced
Heat oven to 350 degrees
Heat a heavy saucepan over medium-high heat and add butter to melt
When halfway melted add bell peppers and onions. Cook until onions are opaque
Add black pepper and set aside
In a separate bowl beat eggs.
Add jiffy mix and corns and combine
Add vegetables and combine
Add to lightly greased baking dish
Bake for 1 and a half hours
When knife, inserted into center of pie, comes out clean

Trinidad Corn Pie

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