Bean and Cornbread Casserole Recipe

Name: Bean and Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onions chopped; 1 medium green bell peppers; 2 cloves garlic minced; 16 ounces red kidney beans; 16 ounces pinto beans undrained; 16 ounces tomatoes undrained; 8 ounces tomato sauce; 1 teaspoon chili powder; 1/2 teaspoon black pepper; 1/2 teaspoon prepared mustard; ⅛ teaspoon red hot pepper sauce; 1 cup cornmeal; 1 cup flour, all-purpose; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/4 cups milk; 1/2 cup liquid egg substitute; 3 tablespoons vegetable oil

Servings: persons

1 medium onions chopped
1 medium green bell peppers
2 cloves garlic minced
16 ounces red kidney beans
16 ounces pinto beans undrained
16 ounces tomatoes undrained
8 ounces tomato sauce
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon prepared mustard
⅛ teaspoon red hot pepper sauce
1 cup cornmeal
1 cup flour, all-purpose
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup liquid egg substitute
3 tablespoons vegetable oil

1
Lightly grease Crock-Pot.
2
In a skillet over medium heat, cook onion and green pepper until tender.
3
Transfer to Crock-Pot.
4
Stir in kidney beans and pinto beans.
5
Add diced tomatoes, tomato sauce, seasonings, and hot sauce.
6
Cover and cook on High for 1 hour.
7
In a mixing bowl, combine cornmeal, flour, baking powder, salt and sugar.
8
Stir in milk, egg substitute, vegetable oil and cream-style corn.
9
Spoon evenly over bean mixture.
10
Cover and cook on High for 1 1/2 to 2 more hours.
11
Serve.

689

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 medium onions chopped, 1 medium green bell peppers, 2 cloves garlic minced, 16 ounces red kidney beans, and more.

Yes, Bean and Cornbread Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bean and Cornbread Casserole

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