Trinidad Corn Pie
A vegan version of a decadent trinidad dish. Typically served on Christmas.
Course: Side Dish
Cuisine: Caribbean, Central American
Servings: 8 large servings
- 2 tbsp vegan butter
- 1 red onion diced
- 1 whole garlic bulb minced
- 1 red bell pepper diced
- 2 carrots shredded then pulsed (or grated)
- 1 green bell pepper diced
- 1 bunch scallion chopped
- 1 can cream corn
- 2 cans sweet corn drained
- salt and pepper
- Italian seasoning
- 1 pkg daiya shredded cheddar divided
- 1 cup liquid from full fat coconut milk skimmed, fat discarded
- 1 handful parsley
- 1 1/2 - 2 cup fine cornmeal
Saute onion and garlic in butter for 1-2 minutes.
Add bell peppers, carrots, and scallion and saute about 5 minutes.
Next add the corns and mix in salt, pepper, and italian seasonings.
Mix in 3/4 of the bag of cheese. 1 cup of the coconut milk skimmed (below for more detailed instructions), and a handful of parsley chopped up fine.
Next mix in the corn meal. Start with 1 cup and add 1/2 cup at a time after that. Mix with a rubber spatula scraping the sides until the mixture is pretty thick and the spatula could stand on its own in there.
Pour this goodness into a large casserole dish, I used a 9x13 pyrex. Sprinkle the top with remaining cheese and cook for 25-30 minutes.
Let cool for at least 20 minutes before serving.
Let a can of coconut milk settle by just not moving it around for several hours. Open the can and scoop off the hard fat that collects on the top. Put that into another dish and save it to use as a sweet cream for something else. The remains should be about exactly 1 cup, at least mine was. Easy!
Makes awesome breakfast leftovers 🙂