Bean And Cornbread Casserole Crock Pot Recipe

This hearty and flavorful Bean & Cornbread Casserole, inspired by our rivals, is slow-cooked to perfection in your crock-pot! Enjoy tender beans in a rich tomato sauce, topped with a fluffy, golden cornbread. A crowd-pleasing dish perfect for family dinners or potlucks. Get ready for a taste sensation!

Prep Time 20 mins
Cook Time 195 mins
Calories 544.6 kcal
Protein 46g
Rating 4.2 (6 Reviews)
Bean And Cornbread Casserole Crock Pot 87

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bean And Cornbread Casserole Crock Pot

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How to Make Bean And Cornbread Casserole Crock Pot

  1. Lightly grease a 6-quart slow cooker.
  2. In a large skillet over medium heat, sauté 1 medium onion, chopped, and 1 green bell pepper, chopped, until softened (about 5 minutes).
  3. Transfer the onion and pepper mixture to the slow cooker.
  4. Stir in 1 (15-ounce) can kidney beans, rinsed and drained, and 1 (15-ounce) can pinto beans, rinsed and drained.
  5. Add 1 (28-ounce) can diced tomatoes, undrained, 1 (15-ounce) can tomato sauce, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt and pepper to taste, and 1-2 tablespoons your favorite hot sauce (optional).
  6. Cover and cook on high for 1 hour.
  7. In a large mixing bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 2 tablespoons sugar.
  8. Stir in 1 cup milk, 1 large egg, 1/4 cup vegetable oil, and 1 (15-ounce) can cream-style corn.
  9. Gently spoon the cornbread batter evenly over the bean mixture.
  10. Cover and cook on high for 1 1/2 to 2 hours, or until the cornbread is golden brown and the beans are heated through. Check for doneness after 1 1/2 hours.
  11. Let stand for 10 minutes before serving. Serve warm.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

36g

Fat

14g

Carbs

29g