| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Kentucky |
Pie |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Granulated sugar |
| 2 |
T |
Stone-ground white cornmeal |
| 2 |
T |
All-purpose flour |
| 3 |
|
Eggs, beaten to blend |
| 1 |
c |
Light cream |
| 1/2 |
c |
Unsalted butter, melted and |
|
|
cooled |
| 1 |
t |
Vanilla |
| 1/4 |
t |
Salt |
| 1 |
|
9" partially baked pie shell |
| 9/26 |
|
90 |
INSTRUCTIONS
Preheat oven to 425 degrees. Mix sugar, cornmeal and flour in large
bowl. Stir in eggs. Blend in light cream, butter, vanilla and salt.
Pour filling into pie shell. Bake 15 minutes. Reduce oven temperature
to 375 degrees and continue baking until puffed and golden, 45-50
minutes. Let pie cool to room temperature before slicing and serving.
Serves 6-8. To make miniatures, line pastry in muffin tins and proceed
as given above. ARKANSAS TODAY, CHANNEL 11, KTHV "COOKING WITH DON
BINGHAM" From a collection of my mother's (Judy Hosey) recipe box
which contained lots of her favorite recipes, clippings, etc.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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