Caramel Chess Pie

In your mixer, with your paddle attachment in place, cream butter, half of your sugar and the vanilla together until really well creamed. Add your eggs, cornmeal, evaporated milk, and mix again. Add vinegar and mix one more time to combine.

For Caramel: In an iron skillet, sprinkle the remaining sugar. Cook over medium heat, stirring constantly until sugar is caramelized. When it begins to turn color, it is almost ready.

Once the color does start to darken, it will keep changing quickly, so don't leave it unattended at all. You do want a fairly deep caramelized color though. When you have reached that stage, remove your skillet from the heat.

With your mixer running with a whisk attachment on medium speed, drizzle your caramelized sugar into the other ingredients you have in your mixing bowl.

Whisk on a pretty high speed high for at least 2 minutes. Pour into your pie shell.

Bake at 425 degrees F for 10 minutes, then reduce the temperature of your oven to 300 degrees F and bake for another 40 minutes.