Bean and Cornbread Casserole

1 med. onion, chopped
1 med. green bell pepper, chopped
2 cloves garlic, minced (or1/4tsp. garlic powder)
1 can red kidney beans, undrained (16 oz.)
1 can pinto beans, undrained (16 oz.)
1 can diced tomatoes, undrained
1 can tomato sauce (8 oz.)
1 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. prepared mustard
1/8 tsp. hot sauce

1 c. yellow cornmeal
1 c. all-purpose flour
21/2 tsp. baking powder
1/2 tsp. salt
1 tbsp. sugar
11/4 c. milk
2 eggs, beaten
3 tbsp. vegetable oil
1 can cream-style corn (81/2 oz.)

Lightly grease Crockery Pot. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to Crockery 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 11/2 to 2 more hours. Serve

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