Cornbread Casserole (crockpot)

Ingredients:

• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 2 cloves garlic, minced
• 1 16oz. can red kidney beans, undrained
• 1 16oz. can pinto beans, undrained
• 1 16oz. can diced tomatoes, undrained
• 1 8oz. can tomato sauce
• 2 T. chili powder
• 1 tsp. black pepper
• 1 tsp. prepared mustard
• 1 tsp. cayenne pepper
• 1 tsp. cumin
• 1 T. hot sauce
• 1 cup yellow cornmeal
• 1 cup unbleached flour
• 2 1/2 tsp. baking powder
• 1 tsp. salt
• 1 T. sugar
• 1 1/4 cups soy or rice milk
• 2 replaced eggs
• 3 T. oil
• 1 bag frozen corn

Directions:

Lightly grease crockpot with PAM. Place chopped veggies in the bottom. Stir in kidney beans and pinto beans. Add diced tomatoes, tomato sauce, seasonings, and hot sauce over the top. Cover and cook on high for 1 hour.

In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Stir in soy milk, replaced eggs and oil. Stir the bean mixture and sprinkle frozen corn over the top. Spoon cornmeal mixture evenly over casserole. Cover and cook on high for 2 to 2 1/2 more hours. Do not uncover to check for the first 2 hours. Serve hot, over rice.