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Cornbread Casserole (crockpot)



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.