Slow Cooked Bean and Cornbread Casserole
By
Sandy Williams
@mypuddytatluvsme
1
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.
Ingredients
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1 mediumonion, chopped
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1 mediumgreen bell pepper, chopped
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2 clovegarlic, minced
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1 can(s)(16-ounce) red kidney beans, undrained
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1 can(s)(16-ounce) pinto beans, undrained
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1 can(s)(16-ounce) diced tomatoes, undrained
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1 can(s)(8-ounce) tomato sauce
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1 tspchili powder
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1/2 tspblack pepper
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1/2 tspprepared mustard
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1/8 tsphot sauce
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1 cyellow cornmeal
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1 call-purpose flour
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2 1/2 tspbaking powder
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1/2 tspsalt
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1 Tbspsugar
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1 1/4 cmilk
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2eggs, beaten
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3 Tbspvegetable oil
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1 can(s)(8.5-ounces) cream-style corn
How to Make Slow Cooked Bean and Cornbread Casserole
- Lightly grease slow cooker. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to slow cooker
- 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.
