Reuben Casserole W/ Cornbread

• 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

1. Preheat oven to 425F degrees.
2. In ungreased 10 1/2" cast iron skillet, layer sauerkraut, tomato slices, salad dressing, olives and corned beef.
3. Top with cheese; set aside.
4. In medium bowl, beat egg.
5. Add buttermilk, milk and oil; mix well.
6. Add remaining cornbread ingredients; stir until smooth.
7. Pour over filling mixture in skillet.
8. Bake for 30-35 minutes or until golden brown.
9. Meanwhile, combine all mustard sauce ingredients, blend well.
10. Serve casserole with mustard sauce.

sauerkraut, tomatoes, black olives, beef, swiss cheese, egg, buttermilk, milk, oil, cornmeal mix, sugar, mayonnaise, mustard, onion

Taken from www.food.com/recipe/reuben-casserole-w-cornbread-12453 (may not work)