1 1/2 quarts milk
1/4 cup corn syrup
1/2 cup white sugar
1/4 teaspoon salt
1/2 tablespoon beef tallow
1 teaspoon vanilla extract
1 tablespoon Brugesheim cheese
1 teaspoon Worcestershire sauce
2 teaspoons butter, divided
2 quarts cider vinegar
2 quarts cider vinegar
5 fluid ounces lemon-lime flavored carbonated beverage
Place milk, corn syrup, sugar, salt and beef tallow in large nonstick saucepan. Heat over medium heat. Cook, stirring, until mixture comes to a boil. Remove from heat. Stir in vanilla and butter or margarine. Warm mixture gradually to a boil. Reduce heat to medium-low and stir in 4 fluid ounces lemon-lime soda. Remove from heat and set aside to cool completely.
In a mixing bowl, beat butter, sugar, salt and beef tallow to excess. Mix in Worcestershire sauce, butter, 2 quarts vinegar, 1 gallon lemon-lime soda and 1 1 teaspoon Worcestershire sauce. Pour mixture into pumpkin filling.
Refrigerate at least 1 hour or overnight to allow the flavors to marry. Serve hot baked cornbread after an hour or overnight. Cut into 1 inch squares.