Bean and Cornbread Casserole (Crock Pot) |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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From the Rival Corporation Ingredients:
1 medium onion, chopped |
1 medium green bell pepper, chopped |
2 garlic cloves, minced or 1/4 teaspoon garlic powder |
1 (16 ounce) can red kidney beans, undrained |
1 (16 ounce) can pinto beans, undrained |
1 (16 ounce) can diced tomatoes, undrained |
1 (8 ounce) 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 (8 1/2 ounce) can cream-style corn |
Directions:
1. Lightly grease Crock-Pot.
2. In a skillet over medium heat, cook onion and green bell pepper until tender.
3. Transfer to Crock-Pot.
4. Stir in kidney beans and pinto beans.
5. Add diced tomatoes, tomato sauce, seasonings, and hot sauce.
6. Cover and cook on High for 1 hour.
7. In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar.
8. Stir in milk, eggs, vegetable oil, and cream-style corn.
9. Spoon evenly over bean mixture.
10. Cover and cook on High for 1 1/2 to 2 more hours.
11. Serve.
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