SAUERKRAUT-FRANKFURTER CORNBREAD CASSEROLE
1 lb frankfurters, sliced crosswise
2 tbsp butter or margarine
3 1/2 cups sauerkraut (about 27 oz), drained
1 (12 oz) pkg corn muffin mix
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-quart casserole or baking dish.
Prepare corn muffin mix according to package directions. Spread over sauerkraut 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 sauerkraut (about 27 oz), drained
1 (12 oz) pkg corn muffin mix
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-quart casserole or baking dish.
Prepare corn muffin mix according to package directions. Spread over sauerkraut mixture.
Bake at 400 degrees F for 30 minutes or until cornbread tests done.
Servings: 6
Source: Newspaper Clipping
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