Reuben Casserole with Cornbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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