2 c Granulated sugar
2 tb Stone-ground white cornmeal
2 tb All-purpose flour
3 Eggs; beaten to blend
1 c Light cream
1/2 c Unsalted butter; melted and
-cooled
1 ts Vanilla
1/4 ts Salt
1 9″ partially baked pie shell
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
09/26/1990
“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,
Yields
6 Servings