Bean and Cornbread Casserole (Crock Pot)

Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

From the Rival Corporation

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.


Most Helpful

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.

Stephie Biggs October 27, 2009

Great recipe very simple to make and tasty, I used Fire and Brimstone chilli powder to give it a kick and it was hot. The cornbread worked well with self-raising flour. Overall I found it simple and tasty.

Choppy-choppy July 31, 2005

This wasnt bad but it was kinda bland. I did enjoy the cornbread. The beans need some work if i make it again...which is unlikely.

jho2003 #2 March 05, 2009

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