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Bean and Cornbread Casserole
1 medium onion -- chopped
1 medium green bell pepper -- chopped
2 cloves garlic -- minced {or 1/4 teaspoon garlic powder}
1 16 oz. can red kidney beans -- undrained
1 16 oz. can pinto beans -- undrained
1 16 oz. can diced tomatoes -- undrained
1 8 oz. can tomato sauce
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon prepared mustard
1/8 teaspoon hot sauce
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
2 eggs -- beaten
3 tablespoons vegetable oil
1 can {8 1/2 oz. } cream-style corn
Lightly grease slow cooker. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to slow cooker. 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, eggs, vegetable oil, and cream-style corn. Spoon evenly over bean mixture. Cover and cook on High for 1 1/2 to 2 more hours. Serve.
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