Real Recipes From Real Home Cooks ®

slow cooked bean and cornbread casserole

(1 rating)
Recipe by
Sandy Williams
Salt Lake City, UT

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 rating)
yield 6 serving(s)
prep time 15 Min
cook time 3 Hr

Ingredients For slow cooked bean and cornbread casserole

  • 1 md
    onion, chopped
  • 1 md
    green bell pepper, chopped
  • 2 clove
    garlic, minced
  • 1 can
    (16-ounce) red kidney beans, undrained
  • 1 can
    (16-ounce) pinto beans, undrained
  • 1 can
    (16-ounce) diced tomatoes, undrained
  • 1 can
    (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
    (8.5-ounces) cream-style corn

How To Make slow cooked bean and cornbread casserole

  • 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.

Categories & Tags for Slow Cooked Bean and Cornbread Casserole:

ADVERTISEMENT
ADVERTISEMENT