Here's a classic Southern recipe from Southern Living.
The tricky part is getting it to set. Most recipes say to bake for an hour but I found that the pie -- even though firm -- had a lot of liquid in the center. (I'm guessing this is the butter.)
With this recipe I've added two additional steps. First of all, I'm using the whisk to hopefully keep the ingredients emulsified longer. Secondly, I'm letting the pie sit longer in the oven as it cools.
- 1 pre-baked pie shell, cooled
- 2 cups sugar
- 2 Tablespoons cornmeal
- 1 Tablespoon flour
- 1/4 teaspoon salt
- 1 Tablespoon white vinegar
- 1/2 cup melted butter
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 4 eggs
Preheat oven to 350.
Whisk together the dry ingredients.
Add the remaining wet ingredients, adding the eggs last one at a time, making sure each egg is incorporated.
Pour into pie shell and bake for 10 minutes.
Wrap edges with foil to prevent over-browning and continue to bake for another 50 minutes -- turning the pie when there's 30 minutes left to bake.
Cover the top of the pie with foil and turn off the oven. Allow the pie to sit longer in the oven for another 20 minutes.
Cool on a wire rack then chill.