CHESS PIE

3 eggs

1 1/2  cups sugar

1 1/2  tablespoons flour

1 1/2  tablespoons cornmeal

1      teaspoon vanilla extract

1      teaspoon vinegar

1/4   cup whole milk (or butter­ milk)

1/2   cup butter, melted

1 (9-inch) unbaked pie shell

Break eggs into large mixing bowl. Whisk  lightly to blend. Add sugar, flour and cornmeal to eggs. Whisk until well blended. Add vanilla, vinegar and milk (or buttermilk). Add melted butter and whisk until ingredients are well blended. .

Pour into unbaked pie shell and bake in preheated 350­degree oven 45 to 50 minutes or until firm in the middle. After the pie top has browned, a foil tent will help keep the top from burning.

Yield: 6 to 8 slices.