Bean And Cornbread Casserole

• 1 c. chopped onions
• 1/2 c. chopped green pepper
• 2 cloves garlic, minced
• 1 (16 oz.) can kidney beans
• 1 (16 oz.) can pinto beans
• 1 (16 oz.) can tomatoes (no salt added), undrained and chopped
• 1 (8 oz.) can tomato sauce (no salt added)
• 1 tsp. chili powder
• 1/2 tsp. pepper
• 1/2 tsp. prepared mustard
• 1/8 tsp. hot sauce
• 1 c. yellow cornmeal
• 1 c. flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 Tbsp. sugar
• 1 1/4 c. skim milk
• 2 eggs or 1/2 c. egg substitute
• 3 Tbsp. vegetable oil
• 1 (8 1/2 oz.) can cream-style corn (no salt added)

1. Coat a large, no-stick skillet with vegetable cooking spray. Place over medium heat until hot.
2. Add onions, green pepper and garlic.
3. Cook, stirring constantly, until tender.
4. Stir in kidney beans and next 7 ingredients (drain beans before adding).
5. Cover and cook 5 minutes.
6. Pour into a 13 x 9 x 2-inch baking dish coated with Pam.
7. Set aside.

onions, green pepper, garlic, kidney beans, pinto beans, tomatoes, tomato sauce, chili powder, pepper, mustard, hot sauce, yellow cornmeal, flour, baking powder, salt, sugar, milk, eggs, vegetable oil, creamstyle

Taken from www.cookbooks.com/Recipe-Details.aspx?id=722604 (may not work)