Bean and Cornbread Casserole

[Guest guest]

Bean and Cornbread Casserole

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.

 

Happy Cooking!

Jenny M., Moderator

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