Cornbread-Topped Frijoles

• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/8 teaspoon hot pepper sauce
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, room temperature, lightly beaten
• 1-1/4 cups fat-free milk
• 1 can (8-1/4 ounces) cream-style corn
• 3 tablespoons canola oil

1. In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a greased 5-qt. slow cooker.
2. Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and pepper sauce. Cover and cook on high for 1 hour.
3. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the eggs, milk, corn and oil; add to dry ingredients and mix well. Spoon evenly over bean mixture.
4. Cover and cook on high for 21/2 to 3 hours or until a toothpick inserted in the center of cornbread comes out clean.

onion, green pepper, canola oil, garlic, kidney beans, pinto beans, tomatoes, tomato sauce, chili powder, pepper, hot pepper, flour, yellow cornmeal, sugar, baking powder, salt, eggs, milk, creamstyle corn, canola oil

Taken from www.tasteofhome.com/recipes/cornbread-topped-frijoles/ (may not work)