Jamaican cornmeal pie

Carribbean Kidney Kitchen Beth Druce (24 of 28).jpg

Prep time: 20 mins
Cook: 45 mins
Serves: 8

Cornmeal pie is a tasty vegetarian meal which is low in potassium and phosphate.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
65.0g	Carbohydrate
515.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
65.0g	Carbohydrate	515.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Guest Chefs Dela Idowu and Haley Trim-Jones

This tasty and versatile Caribbean favourite can be eaten on its own or served as a side dish with salad, fish or meat.

Kidney Kitchen - Jamaican cornmeal pie - behind the scenes

Ingredients

600g fine cornmeal

½ red pepper

1 medium egg

2 spring onions

250g cheddar cheese, grated

½ onion

500ml semi skimmed milk

1 stalk celery

325g tin of sweetcorn (drained)

2 cloves of garlic

1 tablespoon plain flour

2 tablespoons vegetable oil

½ green pepper

Method

Jamaican cornmeal pie

Heat your oven to 190 C / gas mark 6. To make your creamed corn, crack the egg into a large bowl, then add the milk, flour, half of the grated cheese and half of the sweetcorn. Mix with a hand blender for a few minutes to give a coarse texture then set aside.

Finely chop the onion, spring onions, celery, green and red peppers. Peel and crush the garlic cloves. Heat the oil in a pan, add the garlic, then the chopped vegetables and cook for about 5 minutes. Stir in remaining sweetcorn.

Pour half of the creamed corn into the chopped vegetables. Add half of the cornmeal and keep stirring as it thickens. Then add the remaining creamed corn and cornmeal, stirring for 5 mins or until firm.

Pour the mixture into a medium sized greased oven proof dish or baking pan. Sprinkle with the remaining grated cheese on top. Place in the oven and cook for 35 minutes.

Food Facts

Carbohydrate

Cornmeal is the main source of carbohydrate in this dish and the values have been provided for those who have been trained in insulin adjustment.

Phosphate/ potassium

Hard cheeses like cheddar are high in phosphate and you could use a soft white cheese spread or cottage cheese instead. If you want to leave the cheese out completely, breadcrumbs or a sprinkling of nutritional yeast before cooking can give a nice brown topping to the pie. If you have been prescribed a phosphate binder ensure you take them with this dish. This recipe is suitable for a low potassium diet but the potassium content could be reduced further by using organic (unfortified) rice or soya milk rather than cow’s milk.

Protein

There is a small amount of protein from the egg, cheese and milk in this dish. If you have been advised to follow a high protein diet you may wish to serve with meat or fish.

Gluten free

Cornmeal is gluten free but check labels to ensure there’s no cross contamination with wheat flour.

Vegetarian

Yes

Vegan

If the egg is left out, soya milk used and the cheese replaced with nutritional yeast it is suitable for a vegan diet.

Healthier option

Use plant based milks or low fat cheese to reduce the fat and keep the portion size small.

Storage

Allow to cool and store in an airtight container in the fridge for up to two days or freeze in portions. Defrost if frozen and reheat thoroughly before serving.

Tips

Adding mustard or spices will give a stronger flavour. If you can’t find cornmeal at the supermarket you can use polenta instead.