This recipe shows corn being used in two ways – canned and dried. If you like, you can replace the canned corn with fresh corn. This Corn Pie recipe I got from a good friend of mine in Trinidad, I’ve adapted it and have been making this corn pie for several years. It’s savoury with a 
hint of natural sweetness from the corn and the little zing that you get from the hot pepper.
If you like macaroni pie and would like to try something different, then this is it.
INGREDIENTS
● 1 (14-15 oz) tin of canned corn
● Water
● 1 egg, room temperature
● ½ teaspoon salt
● ½ teaspoon ground white pepper
● 8 tablespoons fine corn meal
● 2 oz butter, plus extra to butter baking dish
● 1 cup chopped onions
● 1 cup chopped sweet peppers (a mixture of colours)
● Minced hot peppers to taste
● 1 cup whole milk
● 1 cup grated sharp cheddar cheese, divided in half
DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Drain corn and reserve liquid. Place liquid in cup and add water to bring it up to 1 cup of liquid. Set aside.
3. Add egg plus 1 cup liquid (from corn and water) along with salt and pepper to a medium-sized bowl and whisk together.
4. Stir in cornmeal to the water-egg mixture.
5. Add butter to a medium or large pot on medium heat. Let the butter melt then add the onions and peppers (sweet and hot) and sauté gently for 1 – 2 minutes. Do not let the ingredients develop a colour.
6. Pour in milk, stir and bring to a boil. When the milk comes to a boil add the cornmeal mixture and stir. Reduce heat to low and let cook to a thick paste.
7. Stir in drained corn and keep stirring and cooking until the mixture comes away easily from the sides of the pot.
8. Remove from heat, stir in ½ cup cheese.
9. Transfer mixture to baking dish, smooth the top and evenly spread remaining cheese. Bake for 30 minutes or until golden brown or a knife inserted comes out clean.
10. Cool pie on wire rack. Let rest for 1 hour or more before cutting and serving.
