Preparation / Directions:
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.
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