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    Bean Cornbread Casserole Crockpot


    Source of Recipe


    Flying Casserole Babes

    List of Ingredients




    1 medium onion, chopped
    1 medium green pepper, chopped
    2 cloves garlic minced or 1/4 teaspoon garlic powder
    1 can (16 ozs) red kidney beans, undrained
    1 can (16 ozs) pinto beans, undrained
    1 can (16 ozs) no-salt-added diced tomatoes, undrained
    1 can (8 ozs) no-salt-added 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
    1/2 cup egg substitute
    3 tablespoons vegetable oil
    1 can (81/2 ozs) no-salt-added cream-style corn

    Recipe



    Lightly grease Crock-Pot. In a skillet over medium heat, cook onion and green pepper
    until tender. Transfer to Crock-Pot. 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,
    egg substitute, vegetable oil and cream-style corn. Spoon evenly over bean mixture;
    may have left over cornbread depending on size of Crock-Pot being used (if have
    remaining cornbread, spoon into greased muffin tins and bake at 375F, for 30 minutes
    Or until golden brown). Cover and cook on High for 11/2 to 2 more hours. Serve.
    Serves 6 to 8.



 

 

 


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