Blueberry Sourcream Pie

 I have had more requests to make this pie than any other.  It’s great on Thanksgiving or the Fourth of July.  I love eating this one!  It is my grandma's recipe used in their restaurant Frontier Pies.  It is easy to make and fun to garnish and decorate!

 It is good in a graham cracker shell as well. 

Make 1 box of vanilla pudding – instant or cooked and cooled. 

In a bowl mix  -    1 cup of pudding

                            ½ cup of sour cream

                            1 teaspoon Lemon juice

                            ¼ teaspoon Nutmeg

Layer into a cooled

Baked pie shell -                 

                                    1.  Blueberry pie filling (sometimes I make my own, or you can buy canned)

2.  Sour Cream mixture

3.  Cool Whip

Garnish with Lemon rind and nutmeg if desired.

Cornbread

This a really yummy recipe.  It is my grandma's and was used in their restaurant Frontier Pies.  The measurements are a little odd because Grandma did the math to figure out how to transfer the recipe for 20 huge pans down to one 9x13.

Preheat oven to 350.  Lightly Spray 9x13 pan with cooking spray. 

Cream together -

1 1/2 cubes Margarine

1 1/3 cup sugar

Add in -

3 eggs

2 2/3 cups milk

Stir in -

2 2/3 cup flour

2 2/3 Tblsp. Baking Powder

1 tsp. Salt

1 1/6 cup Cornmeal

Pour into baking dish and bake for 30-40 minutes.  Serve with butter, honey and Jam.