Bean and Cornbread Casserole
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced, or 1/4 teaspoon garlic powder
1 can (16 ounces) red kidney beans, undrained
1 can (16 ounces) pinto beans, undrained
1 can (16 ounces) can diced tomatoes, undrained
1 can (8 ounces) 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 can (8 1/2 ounces) cream-style corn
Lightly oil slow cooker. In a skillet over medium heat, cook onion, bell pepper
and garlic until tender. Transfer to slow cooker. Stir in kidney beans and pinto
beans. Add tomatoes, tomato sauce, chili powder, pepper, mustard 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 corn. Spoon evenly over bean mixture. Cover and
cook on high for 1 1/2 to 2 hours.
Makes 6 servings.
Approximate values per serving: 471 calories, 12 g fat, 67 mg cholesterol, 17 g
protein, 77 g carbohydrates, 12 g fiber, 1,513 mg sodium, 22 percent calories