A wonderful version of a classic, buttery, sweet pie with just a bit of cornmeal.
| Yield | |
|---|---|
| Source | Gwen Whitaker, Murfreesboro, TN; Reva Miller, Paducah, KY |
| Prep time | 1 1⁄2 hours |
| 1⁄2 | Cup | butter (1 stick) |
| 1 1⁄2 | Cup | sugar |
| 1 | Tablespoon | cornmeal |
| 3 | eggs (well-beaten) | |
| 5 | Tablespoon | milk |
| 1 | Teaspoon | vanilla |
| 1 | Teaspoon | vinegar |
| 1 | pie shell (unbaked) |
Cream together first three ingredients, then add rest of ingredients and pour into unbaked pie shell. Bake 1 hour at 325º.




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