Bean And Cornbread Casserole (Crock Pot) - cooking recipe

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

Preparation

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