Recipe for Bean and Cornbread Casserole

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Yield:

Ingredients:

Amount	Ingredient
1 med	onion, chopped
1 med	green bell pepper, chopped
2 x	cloves garlic, minced
16 oz	can red kidney beans, undrained
16 oz	can pinto beans, undrained
16 oz	can diced tomatoes, undrained
8 oz	can tomato sauce
1 tsp	chili powder
1/2 tsp	black pepper
1/2 tsp	prepared mustard
1/8 tsp	hot sauce
1 cup	yellow cornmeal
1 cup	all-purpose flour
1/2 tsp	baking powder
1/2 tsp	salt
1 tbl	sugar
1/4 cup	milk
2 x	eggs, beaten
3 tbl	vegetable oil

Instructions:

Instructions: Lightly grease Crock-Pot. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to Crock-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 1 1/2 to 2 more hours. Serve.

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... Bean and Cornbread Casserole :: Bean and Cornmeal Pie (Ovo Lacto) ...