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Corn Pies in various forms find themselves on many dining tables across the Caribbean particularly on Sundays and

holidays. Each country and each household has its own recipe and variation. This recipe has more of a Trinidadian influence to it. It is adapted from Trinidadian, Felix Padilla.

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: Serves 6

Ingredients:

1 (15.4z) can whole corn Water 1/2 teaspoon salt 1/2 tsp ground white pepper 1 egg, room temperature 8 Tbsp fine cornmeal 1/4 cup (2 oz) unsalted butter 3/4 cup diced onions 3/4 cup chopped bell peppers (mixture of green and red) Minced hot pepper to taste 1 cup evaporated whole milk 1 cup grated sharp cheddar cheese, divided in half

Corn Pie Casserole Yield: serves 6 to 8 5 minutes 50 minutes to 1 hour $recipe[8] hats Prep time: Cook time: Difficulty: Printer friendly! Send to a friend! Nugget Signature Recipe . Remove the pot from the heat and stir in 1/2 cup of cheese. As soon as the butter melts. Pour the 1 cup of liquid and egg into a large bowl. Transfer the mixture to a greased baking dish. Stir to form a smooth paste and set aside. Pour in the milk.Preparation: Preheat oven to 350 degrees F. Smooth the surface and sprinkle the remaining 1/2 cup of cheese on top of the mixture. Let the mixture continue to cook on low heat until is comes away easily from the sides of the pot . When the mixture comes to a boil. Add butter to a medium saucepan and place on medium heat and let melt. immediately stir in the cornmeal and reduce the heat to low. Drain and reserve the liquid from the corn. stir and bring the mixture to a boil. if the liquid does not fill the cup. Add the whole corn and stir to mix. Add the cornmeal to the egg mixture.about 5 minutes. add lukewarm water to bring it up to 1 full cup of liquid. stirring intermittently. Pour the reserved liquid into a 1-cup measuring cup. Add the salt and white pepper and beat to mix well. add the onions. Let rest for at least 30 minutes before cutting and serving. Bake for 30 minutes or until the cheese is melted and golden brown. Let cook on low heat for 4 minutes. bell peppers and hot peppers and saute until the onions are translucent.

Pour into greased casserole dish. These basic pancakes are perfect for a weekend morning or holiday breakfast. Garlic 1 – 1½ c. combine the 2 cans of corn. along with sausages or bacon and your favorite toppings. Large Photo Yield: Serves 4 Ingredients: . Let stand for 5 minutes and then serve warm. Remove from oven and top with Cheddar cheese.Ingredients 1 can Corn Kernals (15 ¼ oz) 1 can Creamed Corn (14 ¾ oz) 1 8oz. Serve these delicious pancakes with plenty of butter and maple syrup. Cheddar Cheese. Bake for 45 minutes or until golden brown. shredded Preparation Preheat oven to 350° In a large bowl. melted Splash of Tabasco 1 tsp. pkg Corn-Muffin Mix 1 c. Sour Cream ½ c. (1 stick) Butter. or use your own favorite syrup or fruits on them. muffin mix. sour cream and melted butter. Return to oven and bake 5-10 minutes until melted.

sugar. Cook on a hot. a little dry around the edges. Recipe for pancakes serves 4. turn and brown the other side. In a separate bowl. More Recipes Buttermilk Pancakes Applesauce Pancakes With Apple Cider Syrup Fluffy Pancakes Fluffy Pecan Pancakes Blueberry Cornmeal Pancakes Blueberry Ricotta Pancakes . add a little more milk. If the batter seems too thick to pour. Cook until bubbly.2 cups all-purpose flour. stirred or sifted before measuring 2 1/2 teaspoons baking powder 3 tablespoons granulated sugar 1/2 teaspoon salt 2 large eggs 1 1/2 to 1 3/4 cups milk 2 tablespoons melted butter Preparation: Sift together flour. and lightly browned on the bottom. add to flour mixture. stirring only until smooth. baking powder. greased griddle. and salt. using about 1/4 cup of batter for each pancake. whisk together the eggs and 1 1/2 cups of milk. Blend in melted butter.