Tuesday, December 11, 2012

#7 of 31 Lor-Cipes: Loree's Bean and Cornbread Casserole


1 onion, chopped

1 green pepper, seeded and chopped

¼ teaspoon garlic powder (NOT garlic salt)

1-16 ounce can CHILI 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

½ teaspoon black pepper

½ teaspoon prepared mustard

1/8 teaspoon Tabasco sauce

1 cup yellow cornmeal

1 cup flour

2-1/2 teaspoons baking powder

1 tablespoon sugar

½ teaspoon salt

1-1/4 cups milk

1/2 cup egg substitute

3 tablespoons oil

1-8 ounce can cream corn


Directions for casserole:


Spray slow cooker with Pam.

In a skillet, over medium heat, cook onion, pepper, and garlic.

Transfer to slow cooker.

Stir in beans.
Add tomatoes, sauce, seasonings, mustard, and hot sauce.

Cover and cook on HIGH 1 hour.


Directions for cornbread:


In a large bowl, mix cornmeal, flour, baking powder, sugar and salt. Stir in milk and egg substitute, oil and corn.

Spread evenly over bean mixture.

Cover and cook on HIGH 2 hours more.


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