Bean and Cornbread Casserole (Crock Pot)

Bean and Cornbread Casserole (Crock Pot)

poniedziałek, 27 stycznia 2014

Bean and Cornbread Casserole (Crock Pot)

Time: 3 hrs 15 mins

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.