Cornmeal Pie Recipe
Cornmeal Pie Recipe photo by Taste of Home
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Cornmeal Pie Recipe

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"IF MAMA had time, she'd make these pies on Saturday night. She always made two so we could have one for dessert on Monday, too. One pie server our family very nicely, and there was never any left over."
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 12-16 servings


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1-1/2 cups light corn syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup cornmeal
  • 3 tablespoons all-purpose flour
  • 2 unbaked pastry shells (9 inches)
  • Whipped cream, optional

Nutritional Facts

1 piece: 415 calories, 20g fat (11g saturated fat), 77mg cholesterol, 269mg sodium, 59g carbohydrate (35g sugars, 0 fiber), 3g protein.


  1. In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells.
  2. Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers. Yield: 2 pies (6-8 servings each).
Originally published as Cornmeal Pie in Reminisce Extra October 1994, p47

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delowenstein User ID: 3766053 244154
Reviewed Feb. 19, 2016

"I found that I had to bake the pie on the 300o F. setting at 60 to 70 minutes to completely set! The pie baked at the 350o F. oven setting for 20 to 25 minutes. I added 1/8 tsp. salt to flour and cornmeal mixture. I used a knife to test filling for doneness-it should come out clean. All in all, these pies did come out well! delowenstein"

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