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Ingredients
Scale
- 1 (15-ounce) can corn, drained
- 1 large egg
- ½ cup (75g) cornmeal
- 4 tablespoons (56g) butter
- 2 green onions, chopped (white parts only)
- ½ cup (80g) onion, diced
- 1 bell pepper, diced (green, red, or a mix)
- 1 teaspoon (6g) salt or more, to taste
- ½ teaspoon scotch bonnet pepper or cayenne pepper, to taste
- ½ to 1 (12-ounce) can evaporated milk, depending on the desired texture
- 2 tablespoons fresh parsley, chopped
- 1 cup sharp cheddar cheese, grated and divided
- 2 tablespoons sugar (optional)
- White pepper, to taste
Instructions
- Preheat the oven to 350°F (180°C) and grease a casserole dish.
- Strain corn liquid and set aside.
- Whisk corn liquid, egg, and cornmeal in a bowl until smooth.
- In a saucepan, melt butter and sauté green onion, onion, bell pepper, salt, and pepper until tender.
- Add evaporated milk to the mixture and bring to a gentle boil.
- Incorporate the cornmeal mixture and cook, stirring frequently until thick.
- Mix in drained corn and simmer until it pulls away from the sides of the pot.
- Stir in ½ cup cheddar cheese, parsley, and sugar, if using.
- Pour into the casserole dish, top with remaining cheese, and bake for 30-40 minutes until golden brown.
- Cool before serving.
Notes
Use fresh corn when in season for enhanced sweetness.
Adjust spice level based on personal preference.
For a gluten-free option, substitute cornmeal with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 8
- Cholesterol: 50