Lemon Chess Pie

1 unbaked 9-inch pie crust
4 eggs, at room temperature
1 1/2 cups sugar
1 tablespoon white cornmeal
1 tablespoon unbleached all-purpose flour
1/2 teaspoon salt
1/3 cup (5 tablespoons) unsalted butter, melted and cooled to room temperature
1/2 cup buttermilk, at room temperature
1/3 cup freshly squeezed lemon juice, at room temperature
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
Whipped cream

Preheat the oven to 350 degrees F. In a large mixing bowl, whisk the eggs briefly. One at a time, whisk in the following, blending until each ingredient has been incorporated before proceeding to the next: the sugar, cornmeal, flour, salt, melted butter, buttermilk, lemon juice, lemon zest and vanilla. Pour the filling into the unbaked pie crust, and bake in the middle of the oven for 30-40 minutes, until the pie is golden brown on top and almost set. The center should be slightly loose; it will set as it cools. Remove to a cooling rack. Serve at room temperature with lightly sweetened whipped cream.