KRAUT-FRANKFURTER CORNBREAD CASSEROLE
1 lb frankfurters, sliced crosswise
2 tbsp butter or margarine
3 1/2 cups (about 27 oz) sauerkraut, drained
1 (12 oz) pkg corn muffin mix
(plus ingredients to make corn muffin mix as listed on pkg)
Preheat oven to 400 degrees F.
In skillet, brown frankfurters in butter over medium heat, stirring often.
Add sauerkraut; mix well. Spread mixture in straight-sided 2-quartt casserole or baking dish.
Prepare corn muffin mix according to directions on package; spread over kraut mixture.
Bake at 400 degrees F for 30 minutes or until cornbread tests done.
Servings: 6
Source: Newspaper Clipping
1 lb frankfurters, sliced crosswise
2 tbsp butter or margarine
3 1/2 cups (about 27 oz) sauerkraut, drained
1 (12 oz) pkg corn muffin mix
(plus ingredients to make corn muffin mix as listed on pkg)
Preheat oven to 400 degrees F.
In skillet, brown frankfurters in butter over medium heat, stirring often.
Add sauerkraut; mix well. Spread mixture in straight-sided 2-quartt casserole or baking dish.
Prepare corn muffin mix according to directions on package; spread over kraut mixture.
Bake at 400 degrees F for 30 minutes or until cornbread tests done.
Servings: 6
Source: Newspaper Clipping
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