Bean & Cornbread Casserole
Yield
6 servingsPrep
10 minCook
3 hrsReady
3 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
green bell peppers
|
|
| 2 | cloves |
garlic
minced |
|
| 16 | ounces |
red kidney beans
|
|
| 16 | ounces |
pinto beans
undrained |
|
| 16 | ounces |
tomatoes
undrained |
|
| 8 | ounces |
tomato sauce
|
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
prepared mustard
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
| 1 | cup |
cornmeal
|
|
| 1 | cup |
all-purpose flour
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 ¼ | cups |
milk
|
|
| ½ | cup |
liquid egg substitute
|
|
| 3 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
green bell peppers
|
|
| 2 | cloves |
garlic
minced |
|
| 462.4 | ml/g |
red kidney beans
|
|
| 462.4 | ml/g |
pinto beans
undrained |
|
| 462.4 | ml/g |
tomatoes
undrained |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
prepared mustard
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 237 | ml |
cornmeal
|
|
| 237 | ml |
all-purpose flour
|
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 296 | ml |
milk
|
|
| 118 | ml |
liquid egg substitute
|
|
| 45 | ml |
vegetable oil
|
|
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.
