it's my girls' world: Caribbean Corn Pie

Tuesday, April 28, 2015

Caribbean Corn Pie

I love corn- corn anything-- the cob, corn soup, corn fritters, corn bread- once it has corn in it, I'll take it.

One of my very favourite corn things is this corn pie. Such comfort food that reminds me of Sunday lunch back home! I found a recipe online and adapted it just a bit to add some veggies in.

Ingredients

1 can whole corn

Water

1/2 teaspoon salt

1/2 tsp ground white pepper

1 egg, room temperature

8 Tbsp fine cornmeal

1/4 cup (2 oz) unsalted butter

3/4 cup diced onions

3/4 cup chopped bell peppers (mixture of green and red)

1/2 chopped mushrooms

1/4 cup celery

1/2 cup grated carrots

1/2 cup cilantro

Minced hot pepper to taste

1 cup half & half, table cream, whole milk or evaporated milk

1 cup grated sharp cheddar cheese, divided in half- I used low fat

Preparation:

+ Preheat oven to 350 degrees F.

+ Drain and reserve the liquid from the corn.
+ Pour reserved liquid into a 1-cup measuring cup. Add water to bring it up to 1 full cup of liquid.
+ Pour the 1 cup of liquid and egg into a large bowl. Add salt and pepper and mix well.
+ Add the cornmeal to the egg mixture. Stir to form a smooth paste and set aside.

+ Add butter to saucepan on medium heat. place on medium heat and let melt. Add the onions abd saute until translucent. Add other veggies.

+Pour in the milk, stir and bring the mixture to a boil.

When the mixture comes to a boil, immediately stir in the cornmeal and reduce the heat to low. Let cook on low heat for 4 minutes, stirring frequently.
Add the whole corn and cilantro. Stir to mix. Let the mixture continue to cook on low heat for 5 minutes.
Remove the pot from the heat and stir in 1/2 cup of cheese.
Transfer the mixture to a greased baking dish. Smooth the surface and sprinkle the remaining 1/2 cup of cheese on top of the mixture.
Bake for 30 minutes or until the cheese is melted and golden brown.
Let rest for at least 30 minutes before cutting and serving.