Name: Corn Pie
Yield: Serves: 8
Cuisine: Trinidad & Tobago
Ingredients: 3 pimiento peppers, stemmed, seeded and finely chopped; ½ teaspoon coarse salt; 1 cup evaporated milk; 4 tablespoons unsalted butter; 2 cups fresh corn kernels; 2 large eggs; 1 cup canned creamed corn; ½ teaspoon freshly ground pepper; ¼ cup fine cornmeal; 1 small onion, finely chopped

Preparation info

Serves:
8

Difficulty
Medium

Appears in

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 c