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Bean and Cornbread Casserole




Source of Recipe


Rival's Crock-Pot Slow Cooker Cuisine; 1995


List of Ingredients




1 medium onion -- chopped
1 medium green pepper -- chopped
2 cloves garlic -- minced
or
1/4 teaspoon 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 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 1/4 cups [non-dairy] milk
1/2 cup [vegan] egg substitute
3 tablespoons vegetable oil
1 8.5 oz can cream-style corn

Recipe



Lightly grease crockpot. 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 375 degrees F for 30 minutes or until golden brown). Cover and cook on High for 1 1/2 to 2 more hours. Serve.

Serves 6 to 8