Slow Cooked Bean and Cornbread Casserole

This slow cooked bean and cornbread casserole is a real treat for the family. Loaded with many savory ingredients, easy slow cooker recipes like this one will find it's way in to your recipe book and will be a hit at any get together.

Cooking Time3 hr

Cooking MethodSlow Cooker

Ingredients

1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 can (16-ounce) red kidney beans, undrained
1 can (16-ounce) pinto beans, undrained
1 can (16-ounce) diced tomatoes, undrained
1 can (8-ounce) 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 tablespoon sugar
1 1/4 cup milk
2 eggs, beaten
3 tablespoons vegetable oil
1 can (8.5-ounces) cream-style corn

Instructions

Lightly grease slow cooker. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to slow cooker.
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 cornmeal, flour, baking powder, salt, and sugar.
Stir in milk, eggs, vegetable oil, and cream-style corn. Spoon evenly over bean mixture.
Cover and cook on High for 1 1/2 to 2 more hours. Serve.