Bean And Cornbread Casserole (Crock Pot) Recipe

Name: Bean And Cornbread Casserole (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1 medium green bell pepper, chopped; 2 garlic cloves, minced or 1/4 teaspoon garlic powder; 1 (16 ounce) can red kidney beans, undrained; 1 (16 ounce) can pinto beans, undrained; 1 (16 ounce) can diced tomatoes, undrained; 1 (8 ounce) can tomato sauce; 1 teaspoon chili powder; 1/2 teaspoon black pepper; 1/2 teaspoon prepared mustard; 1/8 teaspoon hot sauce; 1 cup yellow cornmeal; 1 cup all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 tablespoon sugar; 1 1/4 cups milk; 2 eggs, beaten; 3 tablespoons vegetable oil; 1 (8 1/2 ounce) can cream-style corn

Servings: persons

1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced or 1/4 teaspoon garlic powder
1 (16 ounce) can red kidney beans, undrained
1 (16 ounce) can pinto beans, undrained
1 (16 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon prepared mustard
1/8 teaspoon hot sauce
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
2 eggs, beaten
3 tablespoons vegetable oil
1 (8 1/2 ounce) can cream-style corn

1
Lightly grease Crock-Pot.
2
In a skillet over medium heat, cook onion and green bell 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, eggs, 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.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 medium onion, chopped, 1 medium green bell pepper, chopped, 2 garlic cloves, minced or 1/4 teaspoon garlic powder, 1 (16 ounce) can red kidney beans, undrained, and more.

Yes, Bean And Cornbread Casserole (Crock Pot) 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.

That's it — enjoy your meal!

Bean And Cornbread Casserole (Crock Pot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions