Bean And Cornbread Casserole Recipe

• 1 med onion minced
• 1 med green bell pepper minced
• 2 x cloves garlic chopped or possibly 1/4 tsp. garlic pwdr
• 1 x 16 oz can red kidney beans undrained
• 1 x 16 oz can pinto beans undrained
• 1 x 16 oz can no-salt-added diced tomatoes undrained
• 1 x 8 oz can no-salt-added tomato sauce
• 1 tsp chili pwdr
• 1/2 tsp black pepper
• 1/2 tsp prepared mustard
• 1/8 tsp warm sauce
• 1 c. yellow cornmeal
• 1 c. all-purpose flour
• 2 1/2 tsp baking pwdr
• 1 Tbsp. sugar
• 1/2 tsp salt
• 1 1/4 c. lowfat milk
• 1/2 c. egg substitute
• 3 Tbsp. vegetable oil

1. 1 8 1/2 Oz can no-salt-added cream-style corn
2. Instructions:Lightly grease CROCK-POT Slow Cooker.
3. In skillet over medium heat, cook onion, bell pepper and garlic till tender.
4. Transfer to CROCKPOT Slow Cooker.
5. Stir in kidney beans and pinto beans.
6. Add in diced tomatoes and juice, tomato sauce, seasonings, mustard and warm sauce.
7. Cover and cook on High for 1 hour.
8. In large bowl, combine cornmeal, flour, baking pwdr, sugar and salt.
9. Stir in lowfat milk, egg substitute, vegetable oil and corn.
10. Spoon proportionately over bean mix.
11. There may be leftover cornbread depending on size of CROCK-POT Slow Cooker being used (if there's remaining cornbread, spoon into greased muffin tins and bake at 375 F 30 min or possibly till golden).
12. Cover and cook on High 1 1/2 to 2 more hrs.
13. Serve.
14. Makes 6 to 8 servings

onion, green bell pepper, garlic, red kidney beans, pinto beans, salt, salt, chili pwdr, black pepper, mustard, warm sauce, yellow cornmeal, flour, baking pwdr, sugar, salt, milk, egg substitute, vegetable oil

Taken from cookeatshare.com/recipes/bean-and-cornbread-casserole-80865 (may not work)