Ingredients
1 cup butter, softened1-1/2 cups sugar3 eggs1-1/2 cups light corn syrup1/2 cup milk1 teaspoon vanilla extract1/2 cup cornmeal3 tablespoons all-purpose flour2 unbaked pastry shells (9 inches)Whipped cream, optional
Preparation
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.
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.
