Trinidad Corn Pie

Ingredients

• 1 large egg
• 1 15-ounce can corn
• ½ cup (75g) cornmeal
• 4 tablespoons (56g) butter
• 2 green onions, (chopped (white parts only))
• ½ cup (80g) onion, (diced)
• 1 bell pepper, (diced (green, red, or half of each))
• 1 teaspoon (6g) salt (or more)
• ½ teaspoon scotch bonnet pepper (or cayenne pepper)
• ½-1 12-ounce can evaporated milk, (depending on the desired texture)
• 2 tablespoons fresh parsley
• 1 cup sharp cheddar cheese, (grated and divided)
• 2 tablespoons sugar ((optional))
• white pepper to taste

Steps

1. 1

   Preheat the oven to 350℉ (180℃). Grease your casserole bowl and set aside.

2. 2

   Strain the liquid from the can of corn into a bowl. Pour it into a measuring cup; if it doesn't reach the one-cup mark, add water until it does.

3. 3

   Return the water to the bowl, then add the egg and cornmeal. Mix thoroughly and set aside.

4. 4

   Melt the butter in a saucepan, then add the green onion, onion, bell pepper, salt, and ground scotch bonnet pepper (optional). Stir for 2-3 minutes or until the veggies are tender.

5. 5

   Add the milk, bring to a boil, and quickly add the cornmeal and egg mixture. Reduce heat to low and cook for about 4 minutes, stirring frequently.

6. 6

   Add the canned corn and continue simmering for another 5 minutes or until the mixture pulls away easily from the sides of the pot.

7. 7

   Finally, add ½ cup of grated cheese, parsley, and sugar (if desired) and mix well.

8. 8

   Transfer the corn casserole into the prepared baking dish and top with the remaining cheese.

9. 9

   Bake until the top is lightly brown, about 30-40 minutes, and the cheese is bubbly.

10. 10

    Let it cool for a few minutes before serving hot so the cheese has time to firm up just enough.