Cornbread and Bean Casserole
Makes 6 to 8 servings
|1||medium onion, chopped|
|1||medium green bell pepper, diced|
|2||cloves garlic, minced|
|1||can (about 15 ounces) red kidney beans, rinsed and drained|
|1||can (about 15 ounces) pinto beans, rinsed and drained|
|1||can (about 16 ounces) diced tomatoes with jalapeño peppers|
|1||can (8 ounces) tomato sauce|
|1||teaspoon chili powder|
|1/2||teaspoon ground cumin|
|1/2||teaspoon black pepper|
|1/4||teaspoon hot pepper sauce|
|1||cup yellow cornmeal|
|1||cup all-purpose flour|
|2-1/2||teaspoons baking powder|
|3||tablespoons vegetable oil|
|1||can (about 8 ounces) cream-style corn, undrained|
- Lightly grease slow cooker. For filling cook and stir onion, bell pepper and garlic in large skillet over medium heat until tender. Transfer to slow cooker. Stir in remaining filling ingredients.
- Cover; cook on HIGH 1 hour.
- For corn bread topping combine cornmeal, flour, baking powder, sugar and salt in large bowl. Stir in milk, eggs and oil; mix well. Stir in corn. Spoon evenly over bean mixture in slow cooker. Cover; cook on HIGH 1-1/2 to 2 hours or until corn bread topping is done.
Spoon any remaining corn bread topping into greased muffin cups; bake at 375°F 30 minutes or until golden brown.
|Total Fat||9 g|
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