Bean and Cornbread Casserole (Crock Pot)

From the Rival Corporation

• Ready In: 3 hrs 15 mins
• Serves: 6

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 1/2ounce) can  cream-style corn

Directions

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.