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Categories:
sauerkraut tomatoes black olives beef Swiss cheese egg buttermilk milk oil cornmeal mix sugar mayonnaise mustard onion
Viewed: 63 - Published at: 3 years agoIngredients
- 20 ounces sauerkraut, drained
- 2 medium tomatoes, sliced thin
- 13 cup thousand island dressing
- 2 14 ounces black olives, drained
- 6 ounces corned beef, shredded
- 6 ounces swiss cheese, shredded
- 1 egg
- 1 cup buttermilk
- 13 cup milk
- 3 tablespoons oil
- 1 cup self-rising cornmeal mix
- 1 teaspoon sugar
- 12 cup mayonnaise
- 12 cup mustard, prepared
- 1 teaspoon onion, minced
Method
- 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.
