*  Exported from  MasterCook  *

                       Bean and Cornbread Casserole

Recipe By     : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      md            Onion -- chopped
   1      md            Green pepper -- chopped
   2      cl            Garlic -- minced -OR-
     1/4  ts            Garlic powder
  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      ts            Chili powder
     1/2  ts            Black pepper
     1/2  ts            Prepared mustard
     1/8  ts            Hot sauce
   1      c             Yellow corn meal
   1      c             All-purpose flour
   2 1/2  ts            Baking powder
     1/2  ts            Salt
   1 1/4  c             Milk
     1/2  c             Egg substitute
   3      tb            Vegetable oil
   8 1/2  oz            Can cream-style corn

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 beans. Add diced tomatoes, tomato sauce, seasonings,
and hot sauce. Cover and cook on High for 1 hour.

In a mixing bowl, combine corn meal, flour, baking powder, salt, and
sugar. Stir in milk, egg substitute, vegetable oil, and cream-style
corn. Spoon evenly over bean mixture: may have left over cornbread
depending on size of Crock-Pot being used (if have remaining
cornbread, spoon into greased uffin tins and bake at 375°F for
30 minutes or until golden brown). Cover and cook on High for 1-1/2
to 2 more hours. Serve.

Yield: 6 Servings


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