Yield: 10 Portions
4 Oz Butter
1 Tbsp Garlic, minced
1/3 Cup Onions, minced
½ Cup Red Bell Pepper, Finely Diced
3 Tbsp Celery, Finely Minced
1 Tsp Fine Thyme Leaves
1 Cup Evaporated Milk
1 Cup Finely Ground Corn Meal
1 ½ Cup Cream Style Corn
1 Cup Whole Kernel Corn
2 Eggs, whisked
1 Cup Cheddar Cheese, Shredded
1 Tsp Salt
¾ Tsp Black Pepper
Preheat oven to 350 degrees Fahrenheit.
Prepare an 8 Inch x 8 Inch baking tray by lightly lubricating inside the tray with oil.
Place a medium sauce pan over medium to high heat and add in the butter to warm.
When heated place in the garlic, onions, bell peppers, celery and thyme leaves to lightly sweat for 3 minutes or until fragrant, stirring frequently.
Add in the evaporated milk and bring to a bare simmer. Once light bubbles break the surface of the milk, drizzle in the cornmeal a little at a time and whisk to incorporate for 45 seconds.
Reduce heat to medium temperature and with a rubber spatula, mix in both the cream style and whole kernel corn. Stir vigorously to incorporate all ingredients then slowly drizzle in the whisked eggs while you continue stirring insuring not to scramble them. Cook for 2 minutes.
Immediately mix in ¾ of the cheese into the corn mixture and season with the salt and pepper to taste. Remove from heat.
Pour this corn mixture into the prepared baking dish and smoothen the top of the pie using the rubber spatula. Sprinkle on the remaining ¼ cup of cheese on top the pie and then place baking dish into the hot oven to bake for 35 – 40 minutes or until golden brown.
Remove pie from oven and allow to cool before serving. Enjoy with Trini Callaloo and Trini Style Stewed Chicken.