Bean and Cornbread Casserole
Source of Recipe
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Serving Size : 6
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
16 oz can red kidney beans, undrained
16 oz can pinto beans, undrained
16 oz can diced tomatoes, undrained
8 oz can 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 all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
2 eggs, beaten
3 tablespoons vegetable oil
8 1/2 oz can cream-style corn
Lightly grease Crock-Pot. In a skillet over medium heat, cook onion
and green bell 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, 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. Serve.
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