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Friday, March 28, 2014

Dear Cornbread Diary...

Was thumbing through a favorite cookbook just awhile ago and found this recipe called Cornmeal Pie. I just had to see if there were any mentions of this luscious sounding concoction on the Internet. Well, sure 'nough it was all over the Web. Cornmeal has been around sooooo long and is so versatile, that there are just not too many new recipes out there. But, aren't the old ones just fabulous! Anyway, one of the pics looked kinda like a chess or coconut pie because it had no nuts. Another said this pie was just like a pecan pie because nuts were added. Well, since my recipe calls for both coconut and pecans, I certainly can understand the resemblance.  But, I do like giving the glory of cornmeal the title, Cornmeal Pie. Such a lovely ring to it. Don't you think? Sooo, I will surely make this pie ASAP because you do know my enchantment for cornmeal is like no other liaison I have ever had...will post a pic when it's done. Betcha can't make it before I can!

How To Make Cornmeal Pie:
Ingredients:
1 1/2 cups sugar
1 1/2 cups brown sugar
1/2 cup butter, melted
3 eggs, separated
1 1/2 teaspoons vanilla extract
1/2 cup light cream
1/2 cup cornmeal
1/2 cup pecans, chopped
1/2 cup coconut
1 unbaked 10 inch pie crust
Directions:
1.  Preheat oven to 350 degrees F.
2.  Blend sugars and butter. Add beaten yolks, vanilla, cream, and cornmeal. Add nuts and coconut. Add lightly beaten egg whites and blend.
3.  Pour into unbaked pie crust and bake for 35 minutes in a 350 degree oven.

Until next time sweet Diary, wishin' all your cornbread dreams do come true,
Love, Di