Bean & Cornbread Casserole
Submitted by jimbob
Slow cooker bean casserole topped with golden, from-scratch cornbread. Kidney beans, pinto beans, and spicy tomato sauce bubble away while the cornbread steams to fluffy goodness on top.
YIELD
6 servingsPREP
10 minCOOK
3 hrsREADY
3 hrsY’all, this is the kind of one-pot supper that makes a slow cooker earn its keep on the counter.
Kidney beans and pinto beans simmer in a spiced tomato sauce with chili powder, mustard, and a dash of hot sauce until they’re thick and saucy.
Then you spoon a quick cornbread batter right on top and let the Crock-Pot do the rest.
The cornbread steams up soft and golden, soaking up all those savory juices from below. It’s hearty, it’s hands-off, and it feeds a crowd without breaking a sweat.
Chef Tips
- Don’t lift the lid while the cornbread is cooking. Every peek lets out steam and adds time.
- Use undrained beans and tomatoes. That extra liquid is what gives the filling its rich, saucy consistency.
- The cornbread layer should be spread evenly but doesn’t need to be sealed edge to edge. A few gaps let steam escape and help it cook through.
- Leftovers reheat well in the microwave. Add a splash of water to keep the beans from drying out.
Ingredients
Directions
Lightly grease Crock-Pot.
In a skillet over medium heat, cook onion and green pepper until tender.
Transfer to Crock-Pot. Stir in kidney beans and pinto beans.
Add diced tomatoes, tomato sauce, seasonings, and hot sauce.
Cover and cook on High for 1 hour.
In a mixing bowl, combine cornmeal, flour, baking powder, salt and sugar.
Stir in milk, egg substitute, vegetable oil and cream-style corn.
Spoon evenly over bean mixture.
Cover and cook on High for 1½ to 2 more hours.
Serve.
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