Cornbread Casserole with Beans

Cornbread Casserole with Beans

SheKnows
  • Prep: 20 min
  • Cook Time: 3 hr
  • Total: 3 hr 20 min
  • Serving: 8
This is a great tasting combination of beans and cornbread.

Ingredients

  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can red kidney beans, undrained (16 oz.)
  • 1 can pinto beans, undrained (16 oz.)
  • 1 can diced tomatoes, undrained
  • 1 can tomato sauce (8 oz.)
  • 1 tsp. chili powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. prepared mustard
  • 1/4 tsp. hot sauce
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/4 cups milk
  • 2 eggs, beaten
  • 3 tbsp. vegetable oil
  • 1 can cream-style corn

Directions

  1. Spray your crock pot with a non stick spray.
  2. In a skillet cook onion and green bell pepper until tender.
  3. Place in the crock pot.
  4. Stir in kidney beans and pinto beans.
  5. Add diced tomatoes, tomato sauce, seasonings, and hot sauce.
  6. Cover and cook on high for 1 hour.
  7. Combine cornmeal, flour, baking powder, and salt in a bowl.
  8. Stir in milk, eggs, vegetable oil, and cream-style corn.
  9. Pour mixture evenly over beans.
  10. Cover and cook on high for 1 to 2 more hours.

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