8 tablespoons butter, softened
2 cups sugar
1 1⁄2 tablespoons cornmeal
3 large eggs, beaten
Pinch of salt
3⁄4 cups buttermilk
1⁄4 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 piecrust (storebought or homemade, I used Pillsbury)
1. Heat oven to 350*F. Place piecrust in pie plate and bake 10 minutes.
2. Meanwhile, beat butter in mixer on high speed until light and fluffy. Mix sugar with cornmeal in small bowl and add to butter. Continue mixing on low speed and add eggs, salt, buttermilk, baking soda, vanilla, and vinegar.
3. Pour filling into the piecrust and bake until brown on top and set, about 45 to 50 minutes.
This recipe is from Alyssa B. Young. Sadly, over the holidays, I neglected to take many pictures that I should have taken. You can follow the link for the original recipe’s great pictures instead. This pie was really yummy and we enjoyed it for our Thanksgiving feast. The recipe is also super simple, which is a plus!