Bean Cornbread Casserole Crockpot
Source of Recipe
Flying Casserole Babes
List of Ingredients
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic minced or 1/4 teaspoon garlic powder
1 can (16 ozs) red kidney beans, undrained
1 can (16 ozs) pinto beans, undrained
1 can (16 ozs) no-salt-added diced tomatoes, undrained
1 can (8 ozs) no-salt-added 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
1/2 cup egg substitute
3 tablespoons vegetable oil
1 can (81/2 ozs) no-salt-added cream-style 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 375F, for 30 minutes
Or until golden brown). Cover and cook on High for 11/2 to 2 more hours. Serve.
Serves 6 to 8.
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