Reuben Casserole with Cornbread

Reuben Casserole with Cornbread Recipe
Oxmoor House
Enjoy this dish, the 1999 first-place winner of the National Cornbread Cook-off from Janice Carver of Bartlett, Tennessee, for dinner or as a hot lunch.

Yield:

Serves 6-8

Recipe from

Oxmoor House

Ingredients

2 (10-ounce) cans sauerkraut, drained and rinsed
2 ripe medium tomatoes, cored and thinly sliced
1/3 cup Thousand Island dressing
1 (2 1/4-ounce) can sliced ripe olives, drained
6 ounces sliced corned beef, shredded
1 1/2 cups (6 ounces) shredded Swiss cheese
1 large egg
1 cup buttermilk
1/3 cup milk
3 tablespoons vegetable oil
1 cup Martha White Self-Rising White Corn Meal Mix
1/3 cup Martha White self-rising flour
1 tablespoon sugar
1/2 cup mayonnaise
1/2 cup prepared mustard of your choice
1 teaspoon finely chopped onion

Preparation

1. Preheat the oven to 425°. Layer the sauerkraut, tomatoes, dressing, olives, and corned beef in a 10 1/2-inch cast iron skillet. Top with the cheese. Set aside.

2. Make the crust: Beat the egg in a medium bowl. Whisk in the buttermilk, milk, and oil; mix well. Add the corn meal mix, flour, and sugar; stir until smooth. Pour the batter evenly over the filling in the skillet. Bake until golden brown, 30 to 35 minutes.

3. Make the mustard sauce: Combine the mayonnaise, mustard, and onion in a small bowl; stir to blend.

4. Cut the casserole into wedges and serve with the mustard sauce.

The Lodge Cast Iron Cookbook,

Oxmoor House

My Notes

Only you will be able to view, print, and edit this note.

Add Note