Brown butter in a small saucepan over medium heat - cook and swirl butter until the butter begins to turn a toasted golden brown color. Remove from heat immediately and transfer to a dish to cool.
Whisk together the sugar, cornmeal, flour, and salt in a medium bowl.
In another mixing bowl, combine the eggs, milk, and vinegar. Stir the cooled butter mixture into milk/egg mixture.
Pour wet ingredients into the mixing bowl with the dry ingredients and stir or whisk to combine well.
Pour the pie filling into a 9” unbaked pie crust.
Bake for 45-50 minutes, checking the pie after 20 minutes and covering (between 20-30 minutes, when pie and crust are browned) with aluminum foil to prevent the crust and top of the pie from over-browning.
Remove the pie from the oven when the center is just slightly jiggly.
Allow pie to cool completely before slicing.
Dust lightly with powdered sugar and serve.
Notes
We used white vinegar to offset the sweetness from the sugar. You can also use lemon juice instead.
Whole milk or buttermilk can be used to make this pie.
Use fine-grit cornmeal or it will not thicken. I like the Alber's Yellow Cornmeal brand.
Freeze the pies for up to one month or keep them covered in the refrigerator for 2-3 days.