Lemon Chess Pie

• 2 cups sugar
• 2 tablespoons cornmeal
• 1 tablespoon flour
• 4 eggs, unbeaten
• 1/4 cup melted butter
• 1/4 cup milk
• 1/4 cup lemon juice
• 3 to 4 tablespoons grated lemon peel
• 1 unbaked pastry shell, 9-inch

In a mixing bowl, combine sugar, cornmeal, and flour; mix to blend. Add eggs, oni at a time, beating well after each addition. Stir in melted butter, milk, lemon juice, and peel. Blend well. Pour mixture into the unbaked pastry shell. Bake lemon chess pie at 350° for 45 minutes, or until a knife inserted in center comes out clean.