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Slow Cooker Bean And Cornbread Casserole
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- #20776
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 can (16 ounce size) red kidney beans, undrained
1 can (16 ounce size) pinto beans, undrained
1 can (16 ounce size) diced tomatoes, undrained
1 can (8 ounce size) 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 cup milk
2 eggs, beaten
3 tablespoons vegetable oil
1 can (8.5 ounce size) cream-style corn
directions
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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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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