Easy Trinidad Corn Pie
Trinidad corn pie is a sweet and savory baked corn casserole made with whole kernel corn, cream-style corn, corn muffin mix, peppers, and onions. Baked until golden with slightly crisp edges, it’s a popular side dish for Sunday lunch, holidays, and family gatherings.
And let me tell you, this corn pie does not last long when I make it. If there are leftovers, somebody is usually packing them up to take home.
Sunday lunch is a big thing in the Caribbean. It’s the day we cook a spread for the family, with everything from stewed or curried meats to rice, peas, pies, salads, and, of course, something to drink.
A typical Sunday lunch table might have stew or curry chicken, rice, macaroni pie, callaloo, a salad, and a corn pie like this one right alongside everything else.
Sunday lunch isn’t only about the food. It’s also about getting everyone together and spending time with family.
What is Trinidad corn pie?
Trinidad corn pie is a baked side dish made with corn, eggs, butter, peppers, and corn muffin mix. Despite the name, there’s no pastry crust. It’s closer to a corn casserole, with a soft center and golden edges.
There are different ways to make corn pie in Trinidad. After sharing my recipe on social media, I learned that plenty of Trinis use cornmeal instead of corn muffin mix. I tried it that way too, but I prefer the texture and flavor I get from corn muffin mix, so that’s what I continue to use in my recipe.
Corn pie is different from cornmeal coo coo, which is cooked on the stovetop until thick rather than baked like this pie.
How to make Trinidad corn pie
Ingredients
You only need a handful of ingredients for this corn pie, but corn muffin mix may be the one you need to grab specifically for the recipe. I use Jiffy corn muffin mix and prefer the flavor and texture it gives the finished pie.
- Corn muffin mix: I use Jiffy for this recipe.
- Cream-style corn: Adds moisture, corn flavor, and a little sweetness to the pie.
- Whole kernel corn: Drain it well before adding it to the mixture.
- Eggs: Help bind the ingredients and give the corn pie structure as it bakes.
- Butter: Salted or unsalted butter works.
- Bell peppers: I like using a mixture of red and green peppers for flavor and color.
- Onion: Cooked with the peppers in butter until softened.
- Black pepper: Adds a little seasoning to balance the sweetness of the corn.
Instructions
Preheat the oven to 350°F and grease an 8 x 8-inch baking dish.
- Combine the corn. Drain the whole kernel corn well, then add it to a large bowl with the cream-style corn.
- Beat the eggs. In a separate bowl, beat the eggs together and set aside.
- Cook the vegetables. Melt the butter in a heavy-bottomed saucepan over medium heat. Add the onions and bell peppers. Cook until the vegetables have softened and the onions are translucent.
- Season. Stir in the black pepper, then remove the pan from the heat.
- Combine the ingredients. Add the corn muffin mix, corn mixture, cooked vegetables, and melted butter to the beaten eggs.
- Mix the batter. Whisk everything together until evenly combined and there are no large lumps of corn muffin mix.
- Prepare for baking. Pour the batter into a well-greased 8 x 8-inch baking dish and spread it evenly.
- Bake at 350°F for 1 hour 30 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Cool before slicing. Remove the corn pie from the oven and allow it to cool before cutting. It will set more as it cools, making it easier to get clean slices.
Tips for the best corn pie
- Drain the whole kernel corn well. You don’t want the extra liquid going into the batter.
- Cut the peppers to your preference. I like leaving some larger pieces because you can see the different colors throughout the finished pie. If you don’t like larger pieces of bell pepper, chop them finely or pulse them in a food processor before cooking.
- Don’t skip the peppers completely. They add savory flavor that helps balance the sweetness of the corn.
- Give it time to cool. The corn pie continues to set after it comes out of the oven. Letting it cool before slicing helps it hold together and gives you cleaner pieces.
- Those golden edges are a good thing. I personally love the slightly crisp edges against the softer center of the pie.
What to eat with Trini corn pie
Corn pie is usually served as a side dish, so it fits right into a Caribbean Sunday lunch or holiday spread. Pair it with a main dish, peas, and a salad for a full meal.
- Meat: Stew chicken, curry beef, stew lamb or another stewed or curry meat
- Peas: Stewed lentils or pigeon peas.
- Salad: Coleslaw, cucumber salad or your favourite fresh salad
And if your plate already has rice and macaroni pie on it too, I am certainly not here to judge.
Storage and reheating
Corn pie stores and reheats well, which makes it a good side dish to prepare ahead when you’re planning a big Sunday lunch or holiday meal.
- Refrigerate: Store leftover corn pie in an airtight container in the refrigerator for up to 3 days.
- Freeze: Cut the cooled pie into individual portions, wrap them well, and place them in a freezer-safe container or bag. Freeze for up to 3 months.
- Reheat: Thaw frozen corn pie overnight in the refrigerator. Reheat individual portions in the microwave until warmed through.
- Make ahead: You can bake the corn pie ahead, refrigerate it once cooled, and reheat it when you’re ready to serve.
For the best texture, I like to let the pie cool before storing or freezing it.
What I love most about this corn pie is the mix of sweet corn, savory peppers and onions, and those slightly crisp golden edges. It’s one of those sides that fits just as easily on a Sunday lunch table as it does in a big holiday spread.
If you make this Trinidad corn pie, let me know how it turns out in the comments. And tell me, does your family make corn pie with cornmeal or corn muffin mix?
Frequently asked questions
Yes. You can bake the corn pie ahead of time, let it cool, and store it covered in the refrigerator. Reheat it when you’re ready to serve.
Some Trinidad corn pie recipes are made with cornmeal instead of corn muffin mix. I’ve tried making it that way, but I prefer the flavor and texture of corn muffin mix, so that’s what I use for this recipe.
Corn pie continues to set as it cools. Cutting it immediately after it comes out of the oven can give you softer, messier slices, while allowing it to cool makes it easier to cut into clean pieces.
Yes. Once completely cooled, cut the corn pie into individual portions, wrap them well, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Caribbean corn and cornmeal recipes
If you have more corn or cornmeal to use, try one of these Caribbean favorites next:
Recipe
Trinidad Corn Pie
Ingredients
Method
- Preheat the oven to 350°F. Lightly grease an 8 x 8-inch baking dish.
- Melt the butter in a heavy-bottomed saucepan over medium heat.
- Add the bell peppers and onion. Cook until softened and the onion is translucent.
- Stir in the black pepper, then remove from the heat and set aside.
- In a large bowl, beat the eggs.
- Add the corn muffin mix, cream-style corn, and drained whole kernel corn. Whisk until evenly combined.
- Add the cooked vegetables and melted butter and mix until combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 1 hour 30 minutes, or until golden brown and a knife inserted into the center comes out clean.
- Allow the corn pie to cool before slicing and serving.
Nutrition
Recipe Printed From ThisBagoGirl.com
