Lemon Buttermilk Coconut

2 T of cornmeal. 1 C of buttermilk. ½ teaspoon of baking soda. ⅓ of melted butter. ¼ teaspoon of salt. 3 eggs. 1½ C of sugar. 2 T of corn starch. ¾ of a cup of lemon juice. ½ C of shredded coconuts.

Mix all the ingredients (dry-sticky-wet) together and bake in an 9-inch pie shell at 350F for ½ hour OR until the filling begin to solidify.