Bean and Cornbread Casserole (Crock Pot)

READY IN: 3hrs 15mins
Recipe by Mercy

From the Rival Corporation

Top Review by Stephie Biggs

I am a BIG texture person and was so surprised no one had mentioned the texture of this dish in their review. It was, to me, gooey - much like a tamale. Nothing like real cornbread. It not overly exciting of a dish and the kids didn't eat it. As far as bland goes, my hot sauce took care of that.

Ingredients Nutrition


  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.

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