Bean And Cornbread Casserole Recipe

Name: Bean And Cornbread Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 med onion minced; 1 med green bell pepper minced; 2 x cloves garlic chopped or possibly 1/4 tsp. garlic pwdr; 1 x 16 oz can red kidney beans undrained; 1 x 16 oz can pinto beans undrained; 1 x 16 oz can no-salt-added diced tomatoes undrained; 1 x 8 oz can no-salt-added tomato sauce; 1 tsp chili pwdr; 1/2 tsp black pepper; 1/2 tsp prepared mustard; 1/8 tsp warm sauce; 1 c. yellow cornmeal; 1 c. all-purpose flour; 2 1/2 tsp baking pwdr; 1 Tbsp. sugar; 1/2 tsp salt; 1 1/4 c. lowfat milk; 1/2 c. egg substitute; 3 Tbsp. vegetable oil

Servings: persons

1 med onion minced
1 med green bell pepper minced
2 x cloves garlic chopped or possibly 1/4 tsp. garlic pwdr
1 x 16 oz can red kidney beans undrained
1 x 16 oz can pinto beans undrained
1 x 16 oz can no-salt-added diced tomatoes undrained
1 x 8 oz can no-salt-added tomato sauce
1 tsp chili pwdr
1/2 tsp black pepper
1/2 tsp prepared mustard
1/8 tsp warm sauce
1 c. yellow cornmeal
1 c. all-purpose flour
2 1/2 tsp baking pwdr
1 Tbsp. sugar
1/2 tsp salt
1 1/4 c. lowfat milk
1/2 c. egg substitute
3 Tbsp. vegetable oil

1
1 8 1/2 Oz can no-salt-added cream-style corn
2
Instructions:Lightly grease CROCK-POT Slow Cooker.
3
In skillet over medium heat, cook onion, bell pepper and garlic till tender.
4
Transfer to CROCKPOT Slow Cooker.
5
Stir in kidney beans and pinto beans.
6
Add in diced tomatoes and juice, tomato sauce, seasonings, mustard and warm sauce.
7
Cover and cook on High for 1 hour.
8
In large bowl, combine cornmeal, flour, baking pwdr, sugar and salt.
9
Stir in lowfat milk, egg substitute, vegetable oil and corn.
10
Spoon proportionately over bean mix.
11
There may be leftover cornbread depending on size of CROCK-POT Slow Cooker being used (if there's remaining cornbread, spoon into greased muffin tins and bake at 375 F 30 min or possibly till golden).
12
Cover and cook on High 1 1/2 to 2 more hrs.
13
Serve.

638

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.

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 19 ingredients. The key ingredients include: 1 med onion minced, 1 med green bell pepper minced, 2 x cloves garlic chopped or possibly 1/4 tsp. garlic pwdr, 1 x 16 oz can red kidney beans undrained, and more.

Yes, Bean And Cornbread Casserole Recipe 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!