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Beans: Bean & Cornbread Casserole

Source of Recipe

www.recipeland.com


List of Ingredients

1 medium onion, chopped
1 medium bell pepper, chopped
2 cloves garlic, minced
16 ounces red kidney beans, undrained
16 ounces pinto beans, undrained
16 ounces diced tomatoes, undrained
8 ounces tomato sauce
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon prepared mustard
1/8 teaspoon hot sauce
1 cup yellow cornmeal
1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup egg substitute
3 tablespoons vegetable oil
8 ounces cream corn


Recipe

Lightly grease Crock-Pot. In a skillet over medium heat, cook onion and green pepper until tender. Transfer to Crock-Pot. Stir in kidney beans and pinto beans. Add diced tomatoes, tomato sauce, seasonings, and hot sauce. Cover and cook on High for 1 hour. In a mixing bowl, combine cornmeal, flour, baking powder, salt and sugar.


Stir in milk, egg substitute, vegetable oil and cream-style corn. Spoon evenly over bean mixture: may have left over cornbread depending on size of Crock-Pot being used (if have remaining cornbread, spoon into greased muffin tins and bake at 375ºF for 30 minutes or until golden brown). Cover and cook on High for 1 1/2 to 2 more hours.