Slow Cooked Bean and Cornbread Casserole

Slow Cooked Bean And Cornbread Casserole Recipe

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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.

★★★★★ 1 vote
15 Min
3 Hr


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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

How to Make Slow Cooked Bean and Cornbread Casserole


  • 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.

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About Slow Cooked Bean and Cornbread Casserole

Dietary Needs: Vegetarian
Hashtags: #crockpot, #slowcooker

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