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.
0

Be the first to rate it

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.

Note:

The Lodge Cast Iron Cookbook

My Notes

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

Add Note