Corn pie is one of those recipes that is quintessentially Trinidadian because it speaks to a long history. Corn meal, reminiscent of the milled corn sent to the Caribbean as part of the eighteenth-century triangular trade between Africa, North America/Caribbean, and Europe, is married with European cooking methods. Corn pie was an extremely common dish in early America and is similar to baked, casserole-type dishes in England. In the United States, a very similar corn pie is made in Amish country, but it is baked with a flour crust. Evaporated milk appears in this, as it does in many Trinidadian recipes, since tinned milk was at one time more readily available throughout the Caribbean than fresh. Do not substiute fresh milk, however, because it contains more water than evaporated milk and will change the outcome of the recipe.
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