Recipe#14184

Title: Bean Corn Casserole

rec.food.recipes archive

Serving Size  : 6
 1 medium onion, chopped
 1 medium green bell pepper, chopped
 2 cloves garlic, minced
 16 oz can red kidney beans, undrained
 16 oz can pinto beans, undrained
 16 oz can diced tomatoes, undrained
 8 oz can 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
 2 eggs, beaten
 3 tablespoons vegetable oil
 8 1/2 oz can cream-style corn
 Lightly grease Crock-Pot. In a skillet over medium heat, cook onion
 and green bell 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, eggs, vegetable oil, and cream-style corn.
 Spoon evenly over bean mixture. Cover and cook on High for 1 1/2
 to 2 more hours. Serve.