Combine milk and vinegar in a small cup and set aside. Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the butter and sugar before beating in the eggs, one at a time. Stir in the milk mixture before adding the vanilla bean paste and nutmeg.
Add cornmeal to the mixture to your pie filling and stir until just combined.
Pour the filling into your unbaked pie crust and cover the edges of the crust with foil or a pie shield. Bake for 35-45 minutes, or until the pie is no longer jiggly and a knife inserted in the center comes out clean.
To avoid a cracked pie surface, turn off the oven and allow the pie to cool within, for roughly 1 hour.
Once the pie has cooled to room temperature, transfer to the refrigerator for serving later, or slice and serve immediately. Top pie slices with whipped cream, if so desired.
You are welcome to substitute milk and vinegar mixture for ¼ cup of buttermilk, if you prefer.