Bean And Cornbread Casserole Crock Pot Recipe

Ingredients for Bean And Cornbread Casserole Crock Pot

• 1 medium onion, chopped
• 1 green bell pepper, chopped
• Garlic Cloves
• Red Kidney Beans
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• Chili Powder
• Black Pepper
• Prepared Mustard
• 1-2 tablespoons hot sauce (optional)
• Yellow Cornmeal
• All Purpose Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt (for cornbread)
• 2 tablespoons sugar
• 1 cup milk
• 1 large egg
• 1/4 cup vegetable oil
• Cream Style Corn

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.