Bean and Cornbread Casserole 1 medium onion -- chopped 1 medium green pepper -- chopped 2 cloves garlic -- minced or 1/4 teaspoon garlic powder 1 16 oz can red kedney beans -- undrained 1 16 oz can pinto beans -- undrained 1 16 oz can diced tomatoes -- undrained 1 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 1/4 cups milk 1/2 cup egg substitute 3 tablespoons vegetable oil 1 8.5 oz can cream-style corn serves 6 to 8 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 be ans. Add diced tomatoes, tomato sauce, seasonings, and hot sauce. Cover and c ook 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 ove r bean mixture: may have left over cornbr3ead depending on size of Crock-Pot be ing used (if have remaining cronbread, spoon into greased uffin tins and bake a t 375 degrees F for 30 minutes or until golden brown). Cover and cook on High for 1 1/2 to 2 more hours. Serve.
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