Bean And Cornbread Casserole - cooking recipe

Ingredients

vegetable cooking spray
1 c. chopped onions
1/2 c. chopped green pepper
2 cloves garlic, minced
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can pinto beans, drained
1 (16 oz.) can tomatoes, undrained and chopped
1 tsp. chili powder
1 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
1/2 c. egg substitute
3 Tbsp. vegetable oil
1 (8 1/2 oz.) can cream-style corn
green pepper strips (garnish)

Preparation

Coat a large nonstick skillet with cooking spray; place over medium-high
heat
until hot.
Add onions, 1/2 cup green pepper and
garlic;
cook, stirring constantly, until tender. Stir in kidney beans and next 7 ingredients.
Cover and cook 5 minutes; pour into a 13 x 9 x 2-inch baking dish.
Set aside.