Go Back

Eggless Corn Pie

Course Vegetarian
Cuisine Caribbean
Author Felix (Simply Trini Cooking)


  • 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.
  • 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.