Slow Cooked Bean And Cornbread Casserole Recipe

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Slow Cooked Bean and Cornbread Casserole

Sandy Williams


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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★★★★★ 1 vote
15 Min
3 Hr


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
1 Tbsp
1 1/4 c
eggs, beaten
3 Tbsp
vegetable oil
1 can(s)
(8.5-ounces) cream-style corn


1Lightly grease slow cooker. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to slow cooker

2Stir in kidney beans and pinto beans. Add diced tomatoes, tomato sauce, seasonings, and hot sauce.
Cover and cook on High for 1 hour.

3In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar.

4Stir in milk, eggs, vegetable oil, and cream-style corn. Spoon evenly over bean mixture.

5Cover and cook on High for 1 1/2 to 2 more hours. Serve.

About this Recipe

Dietary Needs: Vegetarian
Hashtags: #crockpot, #slowcooker