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.