Bean & Cornbread Casserole
By Rival Serves 6
1 medium onion -- chopped
1 medium green bell pepper -- chopped
2 cloves garlic -- minced (or 1/4 teaspoon garlic powder)
1 16 oz. can red kidney beans -- undrained
1 16 oz. can pinto beans -- undrained
1 16 oz. can diced tomatoes -- undrained
1 8 oz. 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 can (8 1/2 oz) cream-style corn
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.
The commentary: I used one cup of gluten free-bisquik, that is to say Baking Mix, instead of flour, and I added ONE teaspoon of baking powder because the bisquik has its own leavening.
I also drained and rinsed the canned beans, because it reduces the flatulent effects, so I measured what I drained off (it came out to one cup) and replaced it with water.
I also changed the seasoning to about a t of ground cumin, some epazote, some ancho pepper, a little Penzey's chili powder... and i recommend MORE rather than less seasoning as this cooks up rather bland. I also thought it took much longer to get the cornbread to set so I finished this in the oven because I had hoped to eat right after Buffy and it was the end of "24..." fortunately kids are night-owls and not fussed.
LauraJ