When it comes to Caribbean comfort food, a well-made Trinbagonian Corn Pie is always a winner. Much like our famous macaroni pie, this dish is hearty, savory, and baked until golden on top. Despite the word “pie” in the name, this is not a dessert—it’s a rich casserole layered with sweet corn, creamy milk, cornmeal, and plenty of cheese.
Growing up in Trinidad and Tobago, corn pie was a Sunday staple and a dish you’d almost always see on the table during family gatherings and holidays. Today, I still make it a few times each summer when fresh sweet corn is at its peak, and again in the colder months when I’m craving something cozy and satisfying. What I love most about this recipe is that it doesn’t rely on canned creamed corn. Instead, I blend fresh corn with milk and a touch of honey to make my corn base, giving it a natural sweetness and flavor that elevates it.
This recipe is perfect as a side dish to stewed meats, baked chicken, or even with a simple salad. It slices beautifully once cooled, with a moist but firm texture that sets it apart from cornbread. Whether you’re making a big Sunday lunch or planning your holiday menu, this Trinibagonian (Trinidad and Tobago) corn pie will always bring that authentic taste of the islands to your table.
Ingredient Guide
- Corn Kernels – Fresh or frozen can be used, but sweet summer corn will give the best flavor.
- Evaporated Milk – Adds creaminess and richness to the casserole.
- Honey – Enhances the natural sweetness of the corn.
- Butter – Provides flavor and helps sauté the aromatics.
- Onion – Builds the savory base of the dish.
- Celery – Adds subtle flavor and freshness.
- Black Pepper – Balances the sweetness with gentle heat.
- Thyme – A classic Caribbean herb that brings earthy depth.
- Scallions – Give a mild onion note and brightness.
- Salt – Essential for seasoning.
- Pimento Peppers – Also known as seasoning peppers, they add flavor without heat.
- Garlic – Infuses the dish with warm, savory notes.
- Nutmeg – A traditional spice in Caribbean pies, giving warmth and fragrance.
- Egg – Helps bind the mixture together.
- Carrot – Adds natural sweetness and color.
- Cornmeal – The body of the pie, giving it its unique texture.
- Aged Cheddar Cheese – Sharp and flavorful, creating a golden crust on top.
A savory baked corn dish from Trinidad and Tobago, this corn pie is a comforting casserole made with sweet corn, cornmeal, and cheese. Popular alongside Sunday lunches and holiday spreads, it’s rich, flavorful, and satisfying—perfect for summer when corn is fresh, or as a cozy side in the winter months.
- 1.5 cups corn kernels (divided)
- 2 cups evaporated milk (divided)
- 1 tablespoon honey
- 2 tablespoons butter
- 1 medium onion (diced fine)
- 1 stalk celery (diced fine)
- 1 teaspoon black pepper
- 4 sprigs thyme (leaves only)
- 2 scallions (chopped fine)
- 0.5 tablespoon salt (adjust to taste)
- 2 pimento peppers (chopped)
- 2 cloves garlic (crushed)
- 0.5 teaspoon nutmeg (grated)
- 1 egg
- 1 carrot (small, grated)
- 1 cup fine cornmeal
- 1 cup aged cheddar cheese (grated, divided)
Instructions
Heat the butter in a deep saucepan over medium heat. Add the onion, celery, and black pepper. Cook for 2 minutes, then reduce heat to medium-low. Add thyme, scallions, salt, pimento peppers, and garlic.
After 3 minutes, stir in the grated nutmeg and cook for 1 more minute.
In a blender, puree 1/2 cup of the milk with 1/2 cup of the corn kernels and the honey to make corn milk. As explained in the Corn Pie recipe video below, the honey will further enhance the natural sweetness of the fresh sweet corn. Add the remaining kernels to the pot and stir well.
Turn the heat back to medium and add the corn milk and the remaining evaporated milk, then bring to a gentle simmer. Here’s where you’ll add the grated carrot for a bit of added texture and sweetness.
Once small bubbles appear, stir in the cornmeal and half of the cheese. Mix well to combine.
Transfer mixture to a greased baking dish and top with the remaining cheese.
Bake uncovered in a preheated 350°F (175°C) oven for 30–40 minutes, depending on thickness.
Look for a firm set with a golden cheesy top.
Allow to cool for 10–15 minutes before slicing and serving.
Source:www.caribbeanpot.com
