1 1/2 cups sharp currant cider vinegar
1 cup distilled white vinegar
2 teaspoons white sugar
1 tablespoon chopped fresh parsley
4 tablespoons butter
3/4 cup hot water
2 slices Swiss cheese
2 tablespoons brown sugar
1 teaspoon lemon zest
1/2 teaspoon lemon zest
3 tablespoons butter
In a mixing bowl, combine vinegar, white vinegar, sugar, parsley, butter, hot water and Swiss cheese. Pour mixture into a 2 1/2 quart casserole dish. Sprinkle cheese over top of cornbread.
Bake in preheated oven for 1 hour, until crisp. Serve warm.
this is the first review i can think of of where i grilled my own cornbread and made it into biscuit crusts...wow, this is a different biscuit topping!...fun, easy, and not to tart! (although i did think of that)
Very nice flavour, however it is not overly sweet like some other sweet cornbread recipes. I actually think the sugar is too much, and I also baked the wrong way (for my oven). Next time I might cut back a smidge on the cinnamon, but the end result was good nonetheless.
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