1 (2 pound) loaf cornbread, cooked, divided
1/2 cup butter, melted
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups dry corn cereal
8 slices white bread, cut in half
4 slices Swiss cheese
Preheat the oven to 450 degrees F (230 degrees C). Roll the cornbread into 1 inch balls. Arrange the cornbread in a single layer on a medium baking sheet. While the bread is baking, melt butter and sugar in a medium bowl. Beat egg and vanilla into the creamed mixture. Spread half of the cornbread on the bottom of a 10x15 inch baking pan. Spread half of the butter mixture over the cornbread. Press remaining cornbread onto the bottom half of the pan. Bake 10 minutes in the preheated oven.
Meanwhile, beat the butter, sugar and egg mixture until stiff peaks form. Mix in dry corn cereal, 1/2 cup at a time, stirring frequently. Spread half of the cornbread mixture over the cornbread. Spread half of the cheese over the cornbread.
Bake 10 minutes in the preheated oven, or until the top of the cornbread is golden brown. Cool 10 minutes before removing from the pan.