Corn Pie
One taste of Corn Pie brings me a rush of memories......It was Sunday; the old man's leg had been amputated and I used to visit him on this day to "ole talk" * and keep him company. We would talk at length on many issues ranging from the spiritual to the mundane. I was in a sort of school, as I would put it, because I gained something every time I left. But this Sunday was different.
I was served the usual Sunday lunch of stew chicken, red beans and rice with some callaloo at the side but that day there was a new side in my plate. I thought, why would they serve me Coo Coo? But my question was answered with one taste of this pie. It wasn't coo coo but it tasted delicious!
I later learnt that it was called corn pie. I asked his daughter for the recipe and a few weeks later I had my own copy of that umami filled, corn pie recipe. I placed it between the pages of my trusty Naparima recipe book* and there it stayed for years: only to come out on special occasions......
The old man passed and the Sunday visits ceased, but two things remained: what I learnt from him and the corn pie recipe [ Still between the aged pages of my Naparima book ( my first recipe book ) and still coming out on special occasions: the page brown with age]... Now it has a resting place. Right here for all to enjoy. What memories would you have when you taste a piece of corn pie? I hope it is as memorable as mine. Enjoy corn pie!
CORN PIE
1 can whole kernel corn
1/2 tsp. salt
1/4 cup (2 oz.) butter
1/2 tsp. black pepper or white pepper
8 tbsp. Promasa Cornmeal
2 pimento peppers, chopped
2 medium sized onions, chopped
1 large sweet pepper, diced
1 cup evaporated milk
Add 1 egg to the liquid from 1 can of whole kernel corn.If there is little liquid add water to bring it up to about 1 cup liquid.
Beat well then add salt and black pepper or white pepper.
Stir in cornmeal to a smooth paste and set aside.
Melt the butter and saute the onion,pimento peppers and sweet pepper.
Add evaporated milk and bring to boil.
Add the cornmeal mixture and stir on low heat to a consistent paste.
Stir in the whole kernel corn.
Continue stirring until it leaves the sides of the pot.
Remove from heat and pour into a greased dish.Smooth the surface with the back of a spoon.
Bake at 350 degrees F for approx 30 minutes or until golden brown.Deepest apologies for not posts last week: my computer crashed. Well, as usual more to come. Hope you enjoyed the corn pie. I always do :-)
* ole talk - chat
* Naparima Book - A recipe book of Trinidad and Tobago recipes done by the Naparima Girls' High School reputed to be one of the essentials in any Trini kitchen.
.
November 25, 2009 2:42 PM
Ohhhh, Felix, thanks for sharing this recipe. I am definitely going to try this. I love that this pie is firm, now I know that it is from the cornmeal. I have everything but the can of corn if not I'd make it today...
November 25, 2009 6:30 PM
This is fast becoming a favourite of mine. I love its simplicity and also how quickly it can be made. Thank you Cynthia for stopping by. :-)
November 28, 2009 1:55 PM
Back when I worked in a Ministry in Trinidad, there was a particular caterer we used for small events - and around Christmas time, she always had this fantastic corn pie! Was one of my favourites!
November 29, 2009 12:46 PM
I never thought, would have liked this but it tasted so good. will be on my sunday menus more often.
Thank you Felix
March 11, 2010 8:06 AM
We made this a month ago, substituting canned corn for fresh boiled one and adding some extra zucchini, which needed to be used.
It was delicious!
I love your blog and am eager to try lots of other recipes from it.
Cheers.
March 11, 2010 11:51 AM
Thank you Foehre.Now you've given me an idea next time I'll try that zucchini. :-)
April 1, 2010 5:11 PM
Felix I will say I shared the same expression (why would my aunt feed me coco) cause I dont eat coco, but when I ate that pie It was so Damn GOOD I begged for the recipe and i wasnt given it, so thanks for sharing it here.