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.
Not Coo Coo, But Corn Pie
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 (and in my recipe book which is now available in Amazon). 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 Recipe
1 can whole kernel corn
½ tsp. salt
¼ cup (2 oz.) butter
½ 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 sauté 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 approximately 30 minutes or until golden brown.
Corn Pie FAQs:
- How do I make a corn pie that does not crumble? Bake the pie in a well-greased dish. Use very fine cornmeal and no flour.
- How do I refrigerate leftover corn bread? Cut the pie into serving sizes and wrapped in foil. It can be frozen until needed.
- I don't have whole corn, can I still make this recipe? Sure, you can use cream style corn in this recipe as well.
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.
- 1 egg
- 1 can whole kernel corn
- ½ tsp. salt
- ¼ cup 2 oz. butter, unsalted
- ½ 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.
- 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.