Crock Pot Cornbread Beef Casserole Recipes

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BEAN AND CORNBREAD CASSEROLE (CROCK POT)

Make and share this Bean and Cornbread Casserole (Crock Pot) recipe from Food.com.

Provided by Mercy

Categories     One Dish Meal

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 20



Bean and Cornbread Casserole (Crock Pot) image

Steps:

  • 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.

Nutrition Facts : Calories 544.6, Fat 12.6, SaturatedFat 2.9, Cholesterol 69.1, Sodium 737.7, Carbohydrate 89, Fiber 17.2, Sugar 9.1, Protein 23.3

1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced or 1/4 teaspoon garlic powder
1 (16 ounce) can red kidney beans, undrained
1 (16 ounce) can pinto beans, undrained
1 (16 ounce) can diced tomatoes, undrained
1 (8 ounce) 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
1 (8 1/2 ounce) can cream-style corn

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