1 1/2 sticks butter
2 c. brown sugar
1 c. white sugar
4 eggs
1 tbsp. vinegar
1 tbsp. vanilla flavoring/extract
1/4 c. milk
2 tbsp. cornmeal
3 tbsp. self-rising flour

Using mixer, beat butter until creamy. Add sugar and eggs; blend thoroughly. Add other ingredients and mix well.

Pour into 2 deep unbaked pie shells and bake at 325°F for 50 to 60 minutes. (After about 50 minutes, you may check to see if the pies are done by inserting a toothpick into the center of each pie and removing it. If the toothpick comes out fairly "clean" it's probably done.)

Note: Pie filling may still be "jiggly" and not look done...but if it's cooked at least 60 minutes, it should definitely be done. It will "firm up" as it cools.

Tastes a lot like pecan pie without the pecans!