Cornmeal Pie: The Best Cornmeal Pie Recipe from Cook'n

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	Cornmeal Pie

Serves: 14

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Mama always made two pies so we could have one for dessert on Monday. One pie served our family very nicely, and there was never any left over.

Imogene Hutton, Norton, Texas

   1 cup butter (no substitutes), softened
   1-1/2 cups sugar
   3 eggs
   1-1/2 cups light corn syrup
   1/2 cup milk
   1 teaspoon vanilla extract
   1/2 cup cornmeal
   3 tablespoons all-purpose flour
   2 unbaked pie shells (9 inches)
   Whipped cream, optional

In a large mixing bowl, cream the butter and sugar. Beat in eggs one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. Bake at 350° for 25 minutes. Reduce heat to 300°; bake 20-25 minutes longer or until pies test done. Cool. Garnish with whipped cream if desired.

© Copyright Reiman Publications, 1993-1997

Cornmeal Pie comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!

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