CORN PIE TRINIDAD

Trinidad Corn Pie
Serves: 5-6

1 15 ounce Canned Corn
1 Large egg
½ cup corn meal
4 tablespoons butter
2 green onions white parts only (chopped)
½ cup diced onion
1 bell pepper (green or red diced)
1 teaspoon or more salt
½ teaspoon scotch bonnet pepper or cayenne pepper
½- 1 canned evaporated milk (depending on texture)
2 Tablespoons parsley
1 cup sharp cheddar cheese divided
2-tablespoon sugar (optional)
White pepper to taste

Preheat oven to 350 degrees F. Grease casserole bowl and set aside
Strain out water from the corn, into a bowl . Pour the liquid into 1 cup , if it does not fill add enough water to fill it.
Return the water into the bowl, followed by egg and corn meal. Mix thoroughly. Set aside.
Melt butter to a sauce pan, then add green onion, bell pepper, onion, salt and pepper then stir for about 2-3 minutes or until tender.
Then add the milk, bring to a boil and quickly add the cornmeal and egg mixture.
Reduce heat to low and cook for about 4 minutes stirring frequently to prevent any burns
After about 4 minutes add corn and continue cooking for another 5 minutes until the mixtures comes easily from the sides of the pot.
Add ½ cup cheese, parsley and sugar, mix well .
Transfer corn mixture into prepared casserole, top with remaining cheese and bake until top is lightly brown about 30-40 minutes and the cheese is bubbly .
Let it cool before serving