EGGLESS TRINI CORN PIE

The Easiest Trini Corn Pie You’ll Ever Make

Prep Time: 15 minutes
Bake Time: 30–45 minutes
Total Time: 45–60 minutes

Ingredients:

Vegetables & Aromatics

• 1 small onion

• 1 small carrot

• ½ sweet pepper

• 10 parsley leaves

• 2 chives

• 3–4 pimentos

Other Ingredients

• 4 tablespoons butter

• 1½ cups whole / full-cream milk

• 1 can whole kernel sweet corn

• 1 can cream-style corn

• 1 cup grated cheddar cheese

• Salt to taste

• 1 tablespoon black pepper

• 1 cup corn flour (Promasa or any brand)

Instructions:

1. Prep the aromatics
   Place onion, carrot, sweet pepper, parsley, chives, and pimentos in a food processor or chopper. Chop to your preferred consistency- rough chop is recommended so small pieces remain visible for a nice color contrast.

2. Sauté aromatics
   In a medium pot, melt 4 tablespoons butter over medium heat. Add the chopped aromatics and sauté for 5–7 minutes, or until the vegetables are tender and translucent.

3. Combine corn and milk
   Remove the pot from heat. Stir in:

   • 1½ cups whole / full-cream milk

   • 1 can whole kernel sweet corn

   • 1 can cream-style corn

   • 1/2 cup grated cheddar cheese

   • Salt to taste

   • 1 tablespoon black pepper

4. Add corn flour
   Add 1 cup corn flour in two parts:

   • Add first ½ cup and mix until fully incorporated

   • Add remaining ½ cup and mix thoroughly until well combined

5. Bake
   Pour the mixture into a 9×13-inch baking dish (or similar). Bake at 400°F (175°C) for 30–45 minutes, until the top is golden brown.

6. Cool and serve
   Allow to cool slightly before slicing, or serve hot straight from the oven -either way, it tastes delicious!

Samantha’s Serving Tips:

• This corn pie is traditionally served with Sunday lunch.

• I make this dish every year at the end-of-year season, whether for Christmas or New Year’s.

• It’s a simple yet elegant dish that pairs beautifully with any Caribbean sides:

  • Stewed chicken

  • Callaloo

  • Stewed peas

  • Fried rice

  • Baked chicken

  • Roast pork

  • Ham

  • Turkey
    …you name it!

• It slices better once cooled, but it’s just as tasty served hot straight from the oven.

This Trini corn pie is one of those dishes that never goes out of style. Simple, comforting, and full of flavor, it’s made with tender corn, sautéed aromatics, creamy milk, and melted cheddar cheese, all baked until golden on top.

It’s a recipe I make every single end-of-year season, whether for Christmas, New Year’s, or a traditional Sunday lunch. While it’s incredibly easy to put together, it still feels elegant enough for special occasions, making it a staple on Caribbean tables year after year.

This corn pie can be served hot straight from the oven or allowed to cool for cleaner slices- either way, it tastes just as delicious. It pairs perfectly with classic Caribbean dishes like stewed chicken, callaloo, stewed peas, fried rice, baked chicken, roast pork, ham, or turkey.

Whether you’re cooking for a holiday spread, a family gathering, or a simple Sunday meal, this corn pie is proof that simple food, made well, is always enough.