Dinner

Bean and Cornbread Casserole is for Dinner.

Bean and Cornbread Casserole takes several minutes to prepare.

Bean and Cornbread Casserole takes several minutes to cook.

Bean and Cornbread Casserole makes 10 servings.

The ingredients for Bean and Cornbread Casserole are:

1 onion - chopped
1 red pepper - chopped
2 cloves garlic - minced
1 - 16oz. kidney beans
1 - 16oz. pinto beans
1 - 16oz. diced tomatoes
1 - 8oz. tomato sauce
1 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. mustard
1/8 tsp. hot sauce

1 c. yellow corn meal
1 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 c.milk
1/2 c. egg substitute
3 T. Oil
1 - 8.5 oz. can creamed corn

Here is how you make Bean and Cornbread Casserole:

Lightly grease slow cooker. In a skillet over medium heat, cook onion, pepper and garlic until tender. Transfer to slow cooker. Stir in beans; drained and rinsed. Add tomatoes, sauce & seasonings. Cover and cook on High for 1 hour. In a bowl, combine cornmeal, flour, baking powder & salt. Sitr in egg, milk, oil and corn. Spoon evenly over bean mixture. Cover and cook on high for an additional 1 1/2 to 2 hours.Number of Servings: 10Recipe submitted by SparkPeople user CHANA27.

The nutritional information for Bean and Cornbread Casserole is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 191.2

• Total Fat: 5.3 g
• Cholesterol: 0.7 mg
• Sodium: 732.3 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 6.8 g
• Protein: 8.6 g