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.

Recipe by Oxmoor House

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Credit: Oxmoor House

Recipe Summary test

Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

Source

The Lodge Cast Iron Cookbook

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