bean and cornbread casserole

[Guest guest]

Bean and Cornbread Casserole

 

By Rival

 

Serves 6

 

1 medium onion -- chopped

1 medium green bell 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 tablespoon sugar

1 1/4 cups milk

2 eggs -- beaten

3 tablespoons vegetable oil

1 can (8 1/2 oz) 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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