Bean and Cornbread Casserole

Ingredients

• 1 med onion; chopped
• 1 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 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.

Submitted 6/13/05.
Source: www.chef2chef.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Bean and Cornbread Casserole