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Bean and Cornbread Casserole Recipe | |
Vegetable | |
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Ingredients:
1 med onion; chopped1 med green bell pepper; chopped 2 cloves garlic; minced {or 1/4 teaspoon garlic powder} 16 oz red kidney beans; undrained 16 oz pinto beans; undrained 16 oz diced tomatoes; undrained 8 oz tomato sauce 1 ts chili powder 1/2 ts black pepper 1/2 ts prepared mustard 1/8 ts hot sauce 1 c yellow cornmeal 1 c all-purpose flour 2 1/2 ts baking powder 1/2 ts salt 1 tb sugar 1 1/4 c skim milk 1/2 c egg substitute, liquid; beaten 3 tb vegetable oil 8 1/2 oz creamed corn
Directions:
Lightly grease Crock-Pot. In a skillet over medium heat, cook onion andgreen 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. | |