- Chef Jeremy Lovell
Trini Corn Pie Recipe by Chef Jeremy Lovell
Yield: 6 Servings
Cook Time: Approx. 45 mins
Prep Time: 20 mins
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
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.