Southern-Style Buttermilk Chess Pie with Cornmeal Crust
A classic Southern chess pie featuring a tangy buttermilk filling and a subtly crunchy cornmeal crust. This american-inspired desserts ready in about 105 minutes layers all-purpose flour, fine yellow cornmeal, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 390 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup fine yellow cornmeal
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 8 tbsp (1 stick), cold and cubed unsalted butter
- 3-4 tbsp ice water
- 1 1/4 cups granulated sugar
- 1/2 cup (1 stick), melted unsalted butter
- 3 large eggs
- 2/3 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp cornstarch
Instructions
- Step 1: Preheat oven to 350°F. In a food processor, pulse together 1 1/4 cups all-purpose flour, 1/4 cup fine yellow cornmeal, 1 tbsp granulated sugar, and 1/4 tsp salt. Add 8 tbsp cold cubed unsalted butter and pulse until mixture resembles coarse crumbs. Gradually add 3-4 tbsp ice water, pulsing until dough just comes together.
- Step 2: Turn dough onto a lightly floured surface and shape into a disk. Wrap in plastic and chill for 30 minutes.
- Step 3: Roll out chilled dough to fit a 9-inch pie plate. Transfer dough to plate, trim edges, and flute. Refrigerate crust while preparing filling.
- Step 4: In a large bowl, whisk 1 1/4 cups granulated sugar, 1/2 cup melted unsalted butter, 3 large eggs, 2/3 cup buttermilk, 1 tsp vanilla extract, and 1 tbsp cornstarch until smooth and well combined.
- Step 5: Pour filling into prepared crust and bake for 50-60 minutes until filling is set and golden on top. The center should not be liquid but may have a slight jiggle.
- Step 6: Cool pie completely on a wire rack before slicing to allow filling to fully set.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Southern-Style Buttermilk Chess Pie with Cornmeal Crust take to make?
Total time is about 105 minutes (45 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Southern-Style Buttermilk Chess Pie with Cornmeal Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Southern-Style Buttermilk Chess Pie with Cornmeal Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Southern-Style Buttermilk Chess Pie with Cornmeal Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Southern-Style Buttermilk Chess Pie with Cornmeal Crust?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
