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
- 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
Step-By-Step
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.
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 Slow Cooked Bean and Cornbread Casserole
Course/Dish: Other Main Dishes, Casseroles
Dietary Needs: Vegetarian
Hashtags: #crockpot, #slowcooker
