Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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 cornmeal, 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 cornbr3ead depending on size of Crock-Pot being used (if have remaining cronbread, spoon into greased uffin tins and bake at 375 degrees F for 30 minutes or until golden brown). Cover and cook on High for 1 1/2 to 2 more hours. Serve.