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Cullen's Bean & Cornbread

 

1 medium onion -- chopped
1 medium green pepper -- chopped
2 cloves garlic -- minced or 1/4 teaspoon garlic powder
1 16 oz can red kedney 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 1/4 cups milk
1/2 cup egg substitute
3 tablespoons vegetable oil
1 8.5 oz can cream-style corn

serves 6 to 8 Lightly grease Crock-Pot.

In a skillet over medium heat, cook onion and green pepper until tender.

 Transfer to Crock-Pot. Stir in kidney beans and pinto be ans.
Add diced tomatoes, tomato sauce, seasonings, and hot sauce.
Cover and c ook on High for 1 hour. In a mixing bowl, combine cornmeal,
flour, baking powder, salt and sugar. Stir in milk, egg substitute, vegetable oil
and cream-style corn. Spoon evenly ove r bean mixture: may have left over
cornbread depending on size of Crock-Pot be ing used (if have remaining
cronbread, spoon into greased uffin tins and bake a t 375 degrees F for 30 minutes or until golden brown).
Cover and cook on High for 1 1/2 to 2 more hours. Serve.