Bean and Cornbread Casserole

Bean and Cornbread Casserole

By Rival - Serves 6

1 medium onion, chopped

1 medium green bell pepper, chopped

2 cloves garlic, minced (or 1/4 tsp garlic powder)

1 (16 oz.) can red kidney beans, undrained

1 (16 oz.) can pinto beans, undrained

1 (16 oz.) can diced tomatoes, undrained

1 (8 oz.) can tomato sauce

1 tsp chili powder

1/2 tsp black pepper

1/2 tsp prepared mustard

1/8 tsp hot sauce

1 cup yellow cornmeal

1 cup all-purpose flour

2-1/2 tsp baking powder

1/2 tsp salt

1 tbsp sugar

1 1/4 cups milk

2 eggs, beaten

3 tbsp vegetable oil

1 can (8-1/2 oz) cream-style corn

Lightly grease Crock-Pot. In a skillet over medium heat, cook onion and green bell 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, 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.

The commentary:

• I used 1cup of gluten free bisquik, that is to say Baking Mix, instead of flour, and I added ONE tsp. of baking powder because the bisquik has its own leavening.
• I also drained and rinsed the canned beans, because it reduces the flatulent effects, so I measured what I drained off (it came out to 1 cup) and replaced it with water.
• I also changed the seasoning to about a t of ground cumin, some epazote, some ancho pepper, a little Penzey's chili powder, and I recommend MORE rather than less seasoning as this cooks up rather bland. I also thought it took much longer to get the cornbread to set so I finished this in the oven because I had hoped to eat right after Buffy and it was the end of  "24", fortunately kids are night-owls and not fussed.

LauraJ
(2/15/02)