Wednesday, October 2, 2013

Reuben Casserole Cornbread

Normally, I only post recipes I have tried, but I just found this one in a magazine. It has won first place at the National cornbread Cook-off about 15 years ago. I am going to try it, but will post it now so you can try it also. Looks very good to me.


2 (10 -ounce ) cans souerkraut, drained and rinsed
2 medium tomatoes, cored and thinly sliced
1/3 cup Thousand island dressing
1 (2¼-ounce) can ripe olives, sliced, drained
6 ounce deli corned beef, sliced very thin
1½ cups Swiss cheese, Shredded

1 large egg
1 cup buttermilk
1/3 cup milk
3 teaspoons oil, I prefer Canola
1 cup self-rising corn meal
1/3 cup self-rising flour
1 tablespoons sugar

Mustard Sauce:
½ cup mayonnaise
½ cup mustard
1 teaspoon onion, finely chopped

Preheat 10" Dutch oven with 10 charcoals under oven and 14 to 16 on top. To make the crust, in a medium mixing bowl, beat eggs. Whisk in the buttermilk, milk and oil. Add the cornmeal, flour, sugar,stir until smooth. Remove lid of Dutch oven. Work fast to layer filling. Layer the sauerkraut, tomatoes, dressing, olives, and corn beef. Top with cheese. pour batter evenly over the filling. Replace the lid and bake for 35 to 40 minutes, until golden brown. During cooking make the sauce. In a small mixing bowl, mix all ingredients. Remove cornbread from oven, for serving, by inverting oven, on the lid. (Hold hot lid and oven very tight, with welders gloves when inverting.) Place lid on a lid stand with cornbread, remove oven. Cut in wedges and serve with mustard sauce.

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