Bean And Cornbread Casserole (crock Pot)

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.