Bean & Cornbread Casserole

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 191.2
  • Total Fat: 5.3 g
  • Cholesterol: 0.7 mg
  • Sodium: 732.3 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 6.8 g
  • Protein: 8.6 g

View full nutritional breakdown of Bean & Cornbread Casserole calories by ingredient
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Number of Servings: 10


    1 onion - chopped
    1 red pepper - chopped
    2 cloves garlic - minced
    1 - 16oz. kidney beans
    1 - 16oz. pinto beans
    1 - 16oz. diced tomatoes
    1 - 8oz. tomato sauce
    1 tsp. chili powder
    1/2 tsp. black pepper
    1/2 tsp. mustard
    1/8 tsp. hot sauce

    1 c. yellow corn meal
    1 c. flour
    2 1/2 tsp. baking powder
    1/2 tsp. salt
    1 1/4 c.milk
    1/2 c. egg substitute
    3 T. Oil
    1 - 8.5 oz. can creamed corn


Lightly grease slow cooker. In a skillet over medium heat, cook onion, pepper and garlic until tender. Transfer to slow cooker. Stir in beans; drained and rinsed. Add tomatoes, sauce & seasonings. Cover and cook on High for 1 hour. In a bowl, combine cornmeal, flour, baking powder & salt. Sitr in egg, milk, oil and corn. Spoon evenly over bean mixture. Cover and cook on high for an additional 1 1/2 to 2 hours.

Number of Servings: 10

Recipe submitted by SparkPeople user CHANA27.

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