Preheat the oven to 425°F. Melt the butter, stir in the vanilla extract, and set aside to cool.

In a medium mixing bowl, whisk together the sugar, cornmeal, flour, and salt.

In a separate bowl, whisk together eggs, buttermilk, and vinegar/lemon juice. Stir the cooled butter mixture
into the other wet ingredients.

Pour wet ingredients into the mixing bowl with the dry ingredients and stir or whisk to combine well.

Pour this prepared filling into a 9” unbaked pie crust.

Place into the 425°F oven and bake for 10 minutes.

Reduce the heat in the oven to 350°F , cover the crust with strips of aluminum foil, and continue baking an
additional 30-40 minutes.

Bake until pie is golden brown, covering the top loosely with aluminum foil as needed to protect the top of
the pie from over-browning. When the pie is just the tiniest bit jiggly in the center, it is done. Remove from
the oven and allow it to cool to room temperature.

Cover loosely and place in the refrigerator to chill for several hours before slicing.

Dust lightly with powdered sugar just before serving.