Slow Cooked Bean And Cornbread Casserole Recipe

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Slow Cooked Bean and Cornbread Casserole

Sandy Williams

By
@mypuddytatluvsme

This slow cooked bean and cornbread casserole is a real treat for the family. Loaded with many savory ingredients, easy slow cooker recipes like this one will find it's way in to your recipe book and will be a hit at any get together.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

3 Hr

Ingredients

1 medium
onion, chopped
1 medium
green bell pepper, chopped
2 clove
garlic, minced
1 can(s)
(16-ounce) red kidney beans, undrained
1 can(s)
(16-ounce) pinto beans, undrained
1 can(s)
(16-ounce) diced tomatoes, undrained
1 can(s)
(8-ounce) tomato sauce
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
2 1/2 tsp
baking powder
1/2 tsp
salt
1 Tbsp
sugar
1 1/4 c
milk
2
eggs, beaten
3 Tbsp
vegetable oil
1 can(s)
(8.5-ounces) cream-style corn

Directions Step-By-Step

1
Lightly grease slow cooker. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to slow cooker
2
Stir in kidney beans and pinto beans. Add diced tomatoes, tomato sauce, seasonings, and hot sauce.
Cover and cook on High for 1 hour.
3
In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar.
4
Stir in milk, eggs, vegetable oil, and cream-style corn. Spoon evenly over bean mixture.
5
Cover and cook on High for 1 1/2 to 2 more hours. Serve.

About this Recipe

Dietary Needs: Vegetarian
Hashtags: #crockpot, #slowcooker