Recipe: Bean and Cornbread Casserole (crock pot)

Bean and Cornbread Casserole (crock pot)

1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic 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) no salt added diced tomatoes, undrained
1 (8 ounce) can no salt added tomato sauce
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon prepared mustard
1/8 teaspoon hot sauce
FOR THE CORNBREAD:
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 cup milk
1/2 cup egg substitute
3 tablespoons vegetable oil
1 (8 1/2 ounce) can no salt added cream style corn

Lightly grease crock pot.

In a skillet over medium heat, cook onion and green pepper until tender. Transfer to crock pot.

Stir in kidney beans and pinto beans. Add diced tomatoes, tomato sauce, seasonings and hot sauce.

Cover crock pot and cook on HIGH for 1 hour.

TO PREPARE THE CORNBREAD:
In a mixing bowl, combine cornmeal, flour, baking powder, salt and sugar. Stir in milk, egg substitute, vegetable oil and cream style corn. Spoon evenly over bean mixture.*

Cover crock pot and cook on HIGH for 1 1/2 to 2hours more.

*You may have left over cornbread depending on size of crock pot being used; if have remaining cornbread, spoon into greased muffin tin and bake at 375 degrees for 30 minutes or until golden brown.

Servings: 6-8
Source: Rival