Directions:
- Preheat oven to 425F degrees.
- In ungreased 10 1/2 cast iron skillet, layer sauerkraut, tomato slices, salad dressing, olives and corned beef.
- Top with cheese; set aside.
- In medium bowl, beat egg.
- Add buttermilk, milk and oil; mix well.
- Add remaining cornbread ingredients; stir until smooth.
- Pour over filling mixture in skillet.
- Bake for 30-35 minutes or until golden brown.
- Meanwhile, combine all mustard sauce ingredients, blend well.
- Serve casserole with mustard sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 526.95 Kcal (2206 kJ) | ||
| Calories from fat | 329.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.66g | 56% | |
|---|---|---|---|
| Cholesterol | 80.63mg | 27% | |
| Sodium | 1909.88mg | 80% | |
| Potassium | 511.2mg | 11% | |
| Total Carbs | 29.21g | 10% | |
| Sugars | 9.52g | 38% | |
| Dietary Fiber | 5.76g | 23% | |
| Protein | 21g | 42% | |
| Vitamin C | 20.6mg | 34% | |
| Iron | 3.4mg | 19% | |
| Calcium | 423.5mg | 42% | |
| Amount Per 100 g | |||
| Calories | 152.68 Kcal (639 kJ) | ||
| Calories from fat | 95.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.62g | 56% | |
|---|---|---|---|
| Cholesterol | 23.36mg | 27% | |
| Sodium | 553.37mg | 80% | |
| Potassium | 148.12mg | 11% | |
| Total Carbs | 8.46g | 10% | |
| Sugars | 2.76g | 38% | |
| Dietary Fiber | 1.67g | 23% | |
| Protein | 6.08g | 42% | |
| Vitamin C | 6mg | 34% | |
| Iron | 1mg | 19% | |
| Calcium | 122.7mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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