Ingredients:
1/2lb. thin sliced corned beef
1 can sauerkraut; drained
1 c. Swiss cheese; shredded
1/2 c. Thousand Island dressing
2 c. cornmeal
1 egg
1 c. buttermilk
2 Tbs. oil
Instructions:
Heat oil in dutch oven, add 2 tablespoons cornmeal, and brown.
Mix cornmeal, egg and buttermilk until well blended and consistency of pancake batter.
Pour half the mixture into oven, layer slices of corned beef to ½ from edge, top with sauerkraut, then Thousand Island dressing, then cheese.
Spoon remaining cornbread mixture over top sealing edge.
Cook in 425° oven for 45 minutes or until cornbread is done.
Notes:
This recipe comes from "Johnny Nix & Cookin' Outdoors." Cookbooks are available for purchase at www.shop.yalleatyet.com
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