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Home » Recipes » Bean & Cornbread Casserole for the Slow Cooker
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Bean & Cornbread Casserole for the Slow Cooker

  • 1 cup Fine Grind Cornmeal
  • 1/2 tsp Black Pepper
  • 1 tsp Chili Powder
  • 1 can Tomato Sauce No-Salt-Added (8oz can)
  • 1 can Tomatoes (16oz can, No-Salt-Added Diced, undrained)
  • 2 Garlic cloves, minced
  • 1 Green Bell Pepper medium-sized, chopped
  • 1 Onion medium-sized, chopped
  • 2 cups Pinto Beans cooked
  • 1/2 tsp Mustard prepared (wet version of mustard products)
  • 1/8 tsp Hot Sauce
  • 1 can Cream-Style Corn No-Salt-Added (8-1/2oz can)
  • 3 Tbsp Vegetable Oil
  • 1/2 cup Egg Substitute
  • 1-1/4 cups Milk
  • 1/2 tsp Sea Salt
  • 1 Tbsp Sugar
  • 2-1/2 tsp Baking Powder
  • 1 cup Unbleached White All Purpose Flour
  • 2 cups Red Kidney Beans cooked

Directions

Lightly spray interior of slow cooker with nonstick vegetable spray.

In a nonstick skillet, over medium heat, cook onion, bell pepper and garlic until tender. Transfer to slow cooker. Stir in cooked kidney beans and cooked pinto beans; add diced tomatoes and juice, tomato sauce, seasonings, mustard and hot sauce; stir to blend. Cover and cook on high for 1 hour.

In a large bowl combine cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg substitute, vegetable oil and creamed corn. Spoon evenly over bean mixture. Cover slow cooker and cook on high for 1-1/2 to 2 hours.

Makes 8 servings.


Bean & Cornbread Casserole for the Slow Cooker

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Products Used in this Recipe

Flours & Meals
Fine Grind Cornmeal

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Grains Beans Seeds
Pinto Beans

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Baking Aids
Sea Salt

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Gluten Free
Baking Powder

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MONTHLY SPECIALS
Unbleached White All Purpose Flour

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Grains Beans Seeds
Red Kidney Beans

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