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

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

Grains Beans Seeds
Pinto Beans

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Baking Aids
Sea Salt

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Baking Aids
Baking Powder

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Flours & Meals
Unbleached White Flour

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Grains Beans Seeds
Red Kidney Beans

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