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Crockpot Bean & Cornbread Casserole




Source of Recipe


Unknown


List of Ingredients





1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced (or 1/4 tsp. garlic powder)
1 (16 oz.) can red kidney beans , undrained
1 (16 oz.) can pinto beans , undrained
1 (16 oz.) can diced tomatoes , undrained
1 (8 oz.) can tomato sauce
1 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. prepared mustard
1/8 tsp. hot sauce
1 cup yellow cornmeal
1 cup all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1 Tblsp. sugar
1 1/4 cups milk
2 eggs, beaten
3 Tblsp. vegetable oil
1 can (8-1/2 oz.) cream-style corn



Recipe



Lightly grease crockpot. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to crockpot. 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, eggs, vegetable oil, and cream-style corn. Spoon evenly over bean mixture. Cover and cook on High for 1-1/2 to 2 more hours. Serves 6.