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Spring Mill Corn Meal Pie
While dining at Spring Mill State Park’s dining room recently, I discovered “Spring Mill Corn Meal Pie” and immediately thought everyone should taste this wonderful dessert. Hence the recipe (provided by inn manager Brian Ferguson, compliments of the kitchen staff):

Ingredients:
1 cup brown sugar
1 cup granulated (white) sugar
½ cup milk (the richer the better)
2 eggs
1 teaspoon vanilla
4-6 tablespoons butter (melted)
2-3 tablespoons flour (I used corn flour)
2 tablespoons yellow corn meal (white OK)
4 tablespoons sliced almonds (I used chopped  hickory nut meats)
2 tablespoons shredded coconut (optional) 
1 9-inch pie shell

Instructions
In one small bowl, mix (gently but well) the two cups of sugar (white and brown), milk, vanilla and eggs. In another small bowl mix melted butter, flour, and corn meal.

Stir the two mixtures together and pour the combined mixtures into the pie shell. Sprinkle nuts and coconut lightly on top of pie and place in preheated (350 degrees) oven for 35 to 40 minutes.

Pie will have a well rounded surface when taken from oven, but this will fall some as it cools. Allow pie to cool before consuming (if you can). [Click here for photo of finished product.]

A Tip or Two:  If the filling of your first effort is not as thick as you would like it, add a little more flour . . .  Place pie on cookie sheet while baking in case it boils over  . . . Watch pie crust and call it done when the crust has reached the desired brownness.
 

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