Believe it or not the first time I ever tasted Corn Pie was in Jamaica from my Trini flatmate. I always thought the one true “pie” in the Caribbean sense was Macaroni Pie and I was quite frankly confused by corn and cheese. Little did I know this was a popular thing in homes, but not readily available in canteens. My mother, bless her heart, just never wanted to make it. After squinting my face at the thought since I am always skeptical about new foods, my first bite almost five years ago sold me on the concept of a veggie pie.

Softer than expected, it’s gratifying pushing your fork through and see the bites of corn and the density of the overall pie. It also delivers a similar taste to Macaroni Pie (if you follow this cheesy one). Since moving back home to Barbados, it has become a favourite for Christmas especially.

Overall, there are many variations of Corn Pie, like most recipes in the Caribbean (we add ingredients till it “looks right”). It can be either savoury or sweet. My preference is savoury and cheesy with a side of baked chicken and potato salad.

For this recipe, I pulse the corn since cream styled corn isn’t readily available or popular here. I also prefer it this way so as to not rely heavily on corn flour to provide the taste. Corn flour instead of corn meal is used to help produce a silkier texture. You may adjust the liquids used based on how wet or dry you prefer it. This recipe I believe is a happy medium between the two.

Corn Pie

Hadi Believe it or not the first time I ever tasted Corn Pie was in Jamaica from my Trini flatmate. I always thought the one true “pie” in the Caribbean sense was Macaroni Pie and I was quite frankly confused by... Recipes corn pie, baked pie, corn, side dish, main dish, cornbread European Print This

Serves: 6 Prep Time: 30 minutes Cooking Time: 35 minutes 35 minutes

Nutrition facts: 311 calories 16.5 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2/3 of 1 can corn (14 oz)
• 1 1/2 cup evaporated milk
• 2 tbsp butter or margarine
• 1 medium onion, finely diced
• 1/2 of a large green sweet pepper, finely diced
• 1 tsp red scotch bonnet pepper, finely diced
• 1 tbsp green seasoning
• 1 tbsp sugar
• 2 tbsp ketchup
• 1 tsp mustard
• 1/3 of 1 can corn (14 oz)
• 1 large egg
• 1 1/4 cup grated cheddar cheese, divided
• 1/2 cup corn flour

Instructions

Preheat oven at 350°.
Grease the casserole dish you plan to use.
Drain can of corn and separate, adding 2/3 to your blender or food processor. Add milk and pulse until desired consistency. I generally prefer mine as smooth as possible*
In a medium saucepan on medium heat, melt butter.
Add onion, sweet pepper, scotch bonnet pepper, and green seasoning. Stir until cooked down and fragrant (onion should be translucent).