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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A friend of mine gave me this recipe for a hearty, winter casserole. I'm looking forward to trying it! Ingredients:
1 cup onion, chopped |
1/2 cup green pepper, chopped |
2 garlic cloves, minced |
1 (14 ounce) can kidney beans, drained |
1 (14 ounce) can pinto beans, drained |
1 (16 ounce) can tomatoes, chopped, juice and all |
1 (8 ounce) can tomato sauce |
1 teaspoon chili powder |
1/2 teaspoon mustard |
1/8 teaspoon hot sauce |
1 cup yellow cornmeal |
1 cup flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 tablespoon sugar |
1 1/2 cups soymilk |
1/2 cup egg substitute |
3 tablespoons canola oil |
1 (8 1/2 ounce) can cream-style corn |
Directions:
1. Spray skillet with vegetable cooking spray, saute onion, green peppers and garlic until tender. May add 1/4 cup water if desired. Stir in beans and next 7 ingredients. Cover and cook 5 minutes. Pour into 9x13 baking dish. Set aside.
2. Combine meal and flour with next 3 ingredients, add to dry mixture next 4 ingredients. Mix well. Spoon evenly over bean mixture to within 1 inch of edge, all around.
3. Bake at 375 degrees for 30 to 35 minutes or until corn bread is done.
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