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.
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 garlic cloves, minced or 1.23 ml garlic powder
- 453.59 g can red kidney beans, undrained
- 453.59 g can pinto beans, undrained
- 453.59 g can diced tomatoes, undrained
- 226.79 g can tomato sauce
- 4.92 ml chili powder
- 2.46 ml black pepper
- 2.46 ml prepared mustard
- 0.59 ml hot sauce
- 236.59 ml yellow cornmeal
- 236.59 ml all-purpose flour
- 12.32 ml baking powder
- 2.46 ml salt
- 14.79 ml sugar
- 295.73 ml milk
- 2 eggs, beaten
- 44.37 ml vegetable oil
- 240.97 g can cream-style corn
Directions See How It's Made
- 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.