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.