LEMON BUTTERMILK CHESS PIE

I was reminded how long it has been since I posted something, so here is a new recipe I found while I was in Indiana visiting my Mother who is not well. Anyway, I would read the Louisville paper every morning and came across this recipe. I made it this afternoon and it is GREAT. We ate half of the pie already. There was a recipe for the pie crust, but I used a prepared one and it worked fine. So here is the recipe for the filling.

INGREDIENTS: 1-1/2 cups brown sugar, 1 tablespoon yellow cornmeal, 1 tablespoon all purpose flour, 1/4 tsp sea salt, 4 eggs (room temperature), 1/2 cup unsalted butter (melted), 1 tablespoon finely grated lemon zest, 1/3 cup lemon juice, 1/2 cup buttermilk (room temperature), 1/2 tsp of vanilla. 1 tablespoon powdered sugar for garnish (optional). Note: I did not use the eggs or buttermilk at room temperature and it worked fine.

PREHEAT OVEN TO 350.

PROCEDURE: In a bowl, combine the brown sugar, cornmeal, flour and salt. In another bowl, whisk the eggs until light and lemon-colored. Add to the dry ingredients, blending well. Add the melted butter, lemon zest, lemon juice, buttermilk and vanilla. Mix well. Pour into the chilled crust, and place on middle oven rack. Bake until top is golden brown and jiggles just a bit, 45-60 minutes. I baked our pie 60 minutes and it was perfect. When cool you can garnish with the powdered sugar. We ate 1/2 of the pie before it cooled. Ha. This is good stuff. This is supposed to serve 8-10, but make that 4, if you like it as much as we did. BRIAN