Cornbread Casserole

Course : Breads
Serves: 8
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1 medium onion chopped
1 medium green bell pepper chopped
2 cloves garlic minced or 1/4teaspoon garlic powder
16 ounces red kidney beans undrained
16 ounces pinto beans undrained
16 ounces no salt added diced tomatoes undrained
8 ounces no salt added tomato sauce
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon prepared mustard
1/8 teaspoon h ot sauce
1 cup yellow cornmeal
1 cup all prupose flour
2 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup egg substitute
3 tablespoon vegetable oil
8 1/2 ounces nosalt added creamstyle corn

Preparation / Directions:

Lightly grease crockpot/slow-cooker. In skillet over medium heat, cook onion, bell pepper and garlic until tender. Transfer to crockpot/slow-cooker. Stir in kidney beans and pinto beans. Add diced tomatoes and juice, tomato sauce, seasonings, mustard and hot sauce. Cover and cool 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 corn. Spoon evenly over bean mixture. There may be leftover cornbread depending on size of crockpot/slowcooker being used..... If there is remaining cornbread, spoon into greased muffin tins and bake at 375 degrees for 30 minutes....Cover pot and cook on HIGH for 1-1/2-2 more hours. Serve.


Nutritional Information:

164 Calories (kcal); 8g Total Fat; (45% calories from fat); 4g Protein; 18g Carbohydrate; 5mg Cholesterol; 342mg Sodium

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