Beans N' Cornbread Crock Pot Recipe
1
medium onion, chopped
medium onion, chopped1medium green bell pepper, diced
medium green bell pepper, diced2cloves garlic, minced
cloves garlic, minced1can (16 oz) red kidney beans, rinsed and drained
can (16 oz) red kidney beans, rinsed and drained1can (16 oz) pinto beans, rinsed and drained
can (16 oz) pinto beans, rinsed and drained1can (16 oz) diced tomatoes with jalapeo peppers, undrained
can (16 oz) diced tomatoes with jalapeo peppers, undrained1can (8 oz) tomato sauce
can (8 oz) tomato sauce1tsp chili powder
tsp chili powder1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp hot pepper sauce
1c yellow cornmeal
c yellow cornmeal1c all-purpose flour
c all-purpose flour2-1/2tsp baking powder
tsp baking powder1tbsp sugar
tbsp sugar1/2tsp salt
tsp salt1-1/4c milk
c milk2eggs
eggs3tbsp vegetable oil
tbsp vegetable oil1can (8-1/2 oz) cream-style corn, undrained
can (8-1/2 oz) cream-style corn, undrainedSpray crock pot with cooking spray. Cook onion, bell pepper and garlic until tender. Place in crock pot. Stir in kidney beans, pinto beans, tomatoes with juice, tomato sauce, chili powder, cumin, black pepper and hot pepper sauce. Cook on HIGH 1 hour. Combine cornmeal, flour, baking powder, sugar and salt in bowl. Stir in milk, eggs and oil; mix well. Stir in corn. Spoon over bean mixture. Cook on High 2 hours or until cornbread is done.
Click Here to Subscribe to Our Free
Quick and Easy Family Recipes Newsletter
