Ingredients
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1 medium onion, chopped
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2 garlic cloves, minced or 1/4 teaspoon garlic powder
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1 (16 ounce) can pinto beans, undrained
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1 (16 ounce) can diced tomatoes, undrained
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1 (8 ounce) can tomato sauce
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1 teaspoon chili powder
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1/2 teaspoon black pepper
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1/2 teaspoon prepared mustard
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1/8 teaspoon hot sauce
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1 cup yellow cornmeal
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1 cup all-purpose flour
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2 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1 tablespoon sugar
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1 1/4 cups milk
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2 eggs, beaten
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3 tablespoons vegetable oil
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1 (8 1/2 ounce) can cream-style corn
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1 medium green bell pepper, chopped
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1 (16 ounce) can red kidney beans, undrained
Instructions
- 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.