How to make a Trinidad Corn Pie

Published on
December 30th 2020
Last updated on April 1st 2024
Narandradath Jaikaran

Precision meets Passion: A fusion of Narandradath's Engineering Expertise in Cake Design and Craftsmanship.

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This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes.
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Close up shot of Trinidad Corn Pie with salad on side

Trinidadian Corn Pie casserole is a creamy pie made with whole kernel corn, bell peppers, cheese, onions and cornmeal. It is the perfect comfort food! Typically, it is a side dish as a part of a larger menu and, for unknown reasons, it is usually eaten on Sundays in Trinidad and Tobago as well as in Barbados and other parts of the Caribbean.

Average: 4.8 (10 votes)
Prep Time
15 mins
Cook Time
45 mins
Total Time
60 mins
6 servings


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Grease the casserole dish and preheat the oven to 350 degrees F (176 C).

In a saucepan, sauté bell pepper and onions and scallions with butter until lightly browned. Season with salt and pepper.

Add the butter milk and bring it to a boil.

Strain canned corn in the meantime but keep 1 cup of the corn liquid.

In a bowl, mix the liquid with the egg, cornmeal and baking soda and quickly pour it into the boiling buttermilk while stirring continuously.

Lower the heat and cook for 4 minutes. Stir frequently.

Add the corn and simmer for 5 more minutes until the mixture has thickened and is coming off quickly from the sides of the pan. Then mix in green seasoning and ½ cup grated cheese.

Pour the corn mixture into a greased casserole dish and sprinkle with the remaining cheese.

Preheat the oven and bake for about 30-45 minutes, until the cheese has completely melted and turned golden brown.

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