Corn Pie

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

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.


  • 4 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 3 pimiento peppers, stemmed, seeded and finely chopped
  • 1 cup evaporated milk
  • 2 large eggs
  • 1 cup canned creamed corn
  • ½ teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup fine cornmeal
  • 2 cups fresh corn kernels


  1. Preheat oven to 350°F and grease an 8×8 casserole dish.
  2. Melt the butter in a medium saucepan over medium heat. Add the onion and pimiento pepper and fry until onion is soft and translucent, about 7 to 8 minutes. Remove from heat and cool completely.
  3. Beat together the evaporated milk and eggs. Beat in the creamed corn, salt, and pepper then add the cold onion mixture and mix well. Slowly beat or whisk in the cornmeal so there are no lumps. Add the fresh corn and mix very well.
  4. Pour the batter into the prepared dish and bake for 30 minutes or until a tester comes out clean. Serve as a side dish.

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