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  • Chef Jeremy Lovell

Trini Corn Pie Recipe by Chef Jeremy Lovell


Yield: 6 Servings

Cook Time: Approx. 45 mins

Prep Time: 20 mins


Ingredients:


 Vegetable Oil – 3 tbsp

 Garlic – 1 tbsp (finely chopped)

 Onion – 1 small (finely chopped)

 Pimento Pepper – 3 tbsp (finely chopped)

 Fine Thyme – 2 tbsp (finely chopped)

 Unsalted Butter – 4 oz

 Salt - to taste

 Powdered Coconut Milk – 4 tbsp

 Corn Meal – 2 cups

 Whole Kernel Corn – 1 cup

 Cream Styled Corn – 1 cup

 Black Pepper – 1 tbsp

 Warm Water – 6 cups

 Whole Eggs – 2 L

 Cheese – 2 cups (grated)

 Bell Pepper – ½ cup (cut into small dices)


Greasing of Dish:

 Vegetable oil – 2 tbsp


Method:


 Grease dish for corn pie and set aside.


Cooking of Ingredients:

 Pre heat oven to 350 degrees F.

 Using a large pot, place on stove medium to high heat.

 Once heated, add oil.

 Whisk in garlic, onion, pimento, thyme, kernel corn, cream style corn and bell pepper.

 Cover and allow to cook for 5 mins.

 Uncover and whisk in black pepper, warm water and coconut milk.

 Continue to whisk for 2 minutes.

 Bring mixture to a boil, reduce to medium heat and whisk in corn meal.

 Continue to whisk and allow cornmeal mixture to cook for 5 mins.

 Remove from heat and stir in eggs and half the amount of grated cheese.

 Pour out into greased dish and level.

 Add remainder of cheese on top.

 Place in oven and bake for 45 mins or until cheese turns golden brown.


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