Over the years, I have received a lot of comments and emails from a lot of vegetarians and vegans that visit the site on a regular basis. They are the main force behind many of my recipes and even varied versions of some the recipes. For one, I did not consider posting an eggless corn pie recipe until a fan, Dail Gopie, emailed me.
For a while, I was busy just pumping out recipes, but did not think that people would have been interested in an eggless version of the very same recipe that was posted back in 2009. This recipe is one of Simply Trini Cooking's pillar recipes and it continues to be one of the recipes that has frequent page hits over the years.
I would have overlooked this gem of a recipe. But, it's been 7 years since that post and the time has come to do a variation that is equally healthy and doesn't fail to impress just as his big brother corn pie has done all this time.
Eggless Corn Pie Challenges
At first, I was a bit concerned with the taste and texture, and if it would be perfect. I was in for a big surprise. Not only did it taste exactly as it's counterpart, but it also had a similar texture. Eggs? What eggs? You don't really miss the eggs, so that's good news for my vegetarian and vegan visitors.
So, the experiment was a success. We were able to pull it off and made eggless corn pie. It was a hit. We had succeeded in adapting the original corn pie recipe into an eggless version. It was fun preparing this dish. But ... that's where the fun stops.
Adapting a recipe to suit your taste and dietary needs is always fun. Many people do it. Some people do it because they want to lose weight, or they are on a special diet, or they have allergies, etc. Most times many people want to continue enjoying some of their favourite meals and not feel guilty or get sick. So adapting a recipe is fun when it helps you accomplish your goals to be healthy and free of worries.
Now I don't mind people "adapting" my recipes or so they say they are doing. But adding cheese or some other herbs to an already perfect recipe is hardly an adaptation, in my book. To me, it lacks insight and creativity on the bloggers' part.
I mean, do something else and put your own spin on things and don't just take my recipes wholesale, "doctor" it a bit and then pass it off as your own. Or, on top of that, not giving some sort of proper recognition to the source of your "inspiration". Now, I say this, because my original corn pie recipe is one that has been "adapted" many times.
Now, my fans can attest to this as they're always giving me the heads up when they see my recipes being "adapted" and proudly passed off as an original of some sort.
This blogosphere is very small, what goes around comes around and as we say in trini "One day one day congotay." or my favourite "De moon does run 'til sun catch up with him." So my fellow bloggers, you know yourselves, ah not callin' names; buy, beg, borrow but doh steal. Here's Eggless Corn Pie, a true adaptation of a gem of a recipe.
Now, I would go ahead of myself and say also that if you don't want to use heavy whipping cream in your corn pie you can use instead equal amounts of plain yogurt and cottage cheese to the amount of cream.
EGGLESS CORN PIE
1 can whole kernel corn
½ tsp. salt
¼ cup (2 oz.) butter
½ tsp. black pepper or white pepper
8 tbsp. fine cornmeal (we use the Promasa brand)
2 red pimento peppers, chopped
2 cups chopped onion
1 large sweet pepper, diced
1 cup evaporated milk
2 tbsp. flour
1 cup heavy whipping cream
Add the liquid from 1 can of whole kernel corn to 1 cup evaporated milk.
Mix well then add salt and black pepper or white pepper.
Stir in cornmeal to a smooth paste and set aside.
Eggless Corn Pie
- Add the liquid from 1 can of whole kernel corn to 1 cup evaporated milk.
- Mix well then add salt and black pepper or white pepper.
- Stir in cornmeal to a smooth paste and set aside.
- Melt the butter in a deep pot.
- Saute the onion, and add the sweet pepper, and pimento pepper. Stir occasionally.
- Add flour. Turn off the fire and mix.
- Then add the cornmeal mixture and stir on low heat to a consistent paste.
- Add heavy cream and mix.
- 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.
- Dot with butter on surface and smooth the surface with the back of a spoon.
- Bake at 350 degrees F for approximately 30 minutes or until golden brown.
Well that's it for another fine adaptation of a post. Hope you all liked it. Feel free to leave a few comments and tell me what you think of the eggless corn pie recipe. And remember: buy, beg, borrow but doh steal.
Ah gone 🙂
In my Christmas menu?
I use sour cream instead of the heavy whipping cream
This is a great change from macaroni pie.
I prefer to use coconut oil or vegan spread instead of butter!