1 3/4 cups sugar
2 tablespoons all-purpose flour
1/4 cup cornmeal
1/4 teaspoon salt
2/3 cup buttermilk
5 egg, lightly beaten
1 teaspoon vanilla
1/2 cup butter or margarine, melted
1 unbaked 9-inch pastry crust
1. Combine sugar, flour, cornmeal and salt in a large bowl; add buttermilk and eggs, stirring until blended. Stir in vanilla and margarine, and pour into unbaked pastry shell.
2. Bake at 350 F for 40-45 minutes or until set. Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle. Cool on a wire rack approximately 1 hour.
2 tablespoons all-purpose flour
1/4 cup cornmeal
1/4 teaspoon salt
2/3 cup buttermilk
5 egg, lightly beaten
1 teaspoon vanilla
1/2 cup butter or margarine, melted
1 unbaked 9-inch pastry crust
1. Combine sugar, flour, cornmeal and salt in a large bowl; add buttermilk and eggs, stirring until blended. Stir in vanilla and margarine, and pour into unbaked pastry shell.
2. Bake at 350 F for 40-45 minutes or until set. Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle. Cool on a wire rack approximately 1 hour.