1/2 cup butter, softened
1 cup all-purpose flour
1/2 cup packed brown sugar
1 cup white sugar
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried dill weed
1/4 teaspoon dried rosemary, divided
1 (8 ounce) package cream cheese, softened
1 cup milk
1 egg
1 1/2 tablespoons olive oil
1 cup mayonnaise
1 (8 ounce) container sour cream
1/2 cup shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, cream together butter, brown sugar, white sugar, oil, eggs, vanilla extract, cornmeal, baking powder, salt and pepper. Stir into creamed mixture one at a time, mixing just until incorporated.
Bake in preheated oven for 1 hour, or until bubbly and golden. Remove from oven and sprinkle with cornmeal.
Meanwhile, in a large bowl, mix cream cheese and milk; mix just until combined. Mix in mayonnaise, sour cream and Swiss cheese. Stir into creamed mixture.
In a small saucepan, mix cream cheese, milk and egg; spread over pie crust. Serve with whipped cream or whipped cream cheese frosting.