On Sat 21 Feb 2009 04:15:54p, Damsel in dis Dress told us...

> On Sat, 21 Feb 2009 22:46:15 GMT, Wayne Boatwright
> > wrote:
>
>>On Sat 21 Feb 2009 01:51:59p, Damsel in dis Dress told us...
>>
>>> On Sat, 21 Feb 2009 19:39:58 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>I don't make it often, Jean, as it is extremely rich, but ultiimately
>>>>delicious.
>>>
>>> Does the cornmeal give it a "texture?"
>>
>>It's used primarily as a thickener, as is the flour, but no noticeable
>>cormeal texture unless, of course, you use very coarse ground meal.
>
> Would you believe I've never had chess pie?
>
> Carol
>

Yes, actually. Chess Pie has its origins in American cooking in the South.
Many people in other parts of the country have never eaten it, and many
have never heard of it.

I should also have said before that using cornmeal or cornmeal and flour is
traditional in virtually every variation of this pie, and there are quite a
few variations.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.