Bean And Cornbread Casserole - cooking recipe

Ingredients

1 c. chopped onions
1/2 c. chopped green pepper
2 cloves garlic, minced
1 (16 oz.) can kidney beans
1 (16 oz.) can pinto beans
1 (16 oz.) can tomatoes (no salt added), undrained and chopped
1 (8 oz.) can tomato sauce (no salt added)
1 tsp. chili powder
1/2 tsp. pepper
1/2 tsp. prepared mustard
1/8 tsp. hot sauce
1 c. yellow cornmeal
1 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. sugar
1 1/4 c. skim milk
2 eggs or 1/2 c. egg substitute
3 Tbsp. vegetable oil
1 (8 1/2 oz.) can cream-style corn (no salt added)

Preparation

Coat a large, no-stick skillet with vegetable cooking spray. Place over medium heat until hot.
Add onions, green pepper and garlic.
Cook, stirring constantly, until tender.
Stir in kidney beans and next 7 ingredients (drain beans before adding).
Cover and cook 5 minutes.
Pour into a 13 x 9 x 2-inch baking dish coated with Pam.
Set aside.