Bean And Cornbread Casserole
Grrrrrgh!
Course : Casseroles
From: HungryMonster.com
Serves: 6 - 8
 

Ingredients:

1 medium onion -- chopped
1 medium green pepper -- chopped
2 cloves garlic -- minced or 1/4 teaspoon garlic powder
16 ounces red kedney beans -- undrained
16 ounces pinto beans -- undrained
16 ounces diced tomatoes -- undrained
8 ounces 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 1/4 cups milk
1/2 cup egg substitute
3 tablespoons vegetable oil
8 1/2 ounces cream-style corn
 

Preparation:

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 cornbr3ead depending on size of Crock-Pot being used (if have remaining cronbread, spoon into greased uffin tins and bake at 375 degrees F for 30 minutes or until golden brown). Cover and cook on High for 1 1/2 to 2 more hours. Serve.