Slow Cooked Bean and Cornbread Casserole

Slow Cooked Bean And Cornbread Casserole

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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.

Rating:

★★★★★ 1 vote

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

How to Make Slow Cooked Bean and Cornbread Casserole

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.

Printable Recipe Card

About Slow Cooked Bean and Cornbread Casserole

Dietary Needs: Vegetarian



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