Cornbread Casserole

Ingredients:

1 med. Onion, chopped

1 med. Green pepper, chopped

2 cloves garlic, minced

2 (16 oz.) cans pinto beans

1 (16 oz.) can diced tomatoes undrained

1 (8 oz.) can tomato sauce

1 tsp chili powder

½ tsp black pepper

½ tsp prepared mustard

1/8 tsp hot sauce

1 c. yellow cornmeal

1 c. flour

2 ½ tsp baking powder

1 Tbsp sugar

1 ¼ c. milk

3 Tbsp vegetable oil

1 ( 8 ½ oz.) can cream style corn

½ c. egg substitute

Directions:

Lightly grease crock pot. In skillet over medium heat, cook onions. Green pepper, and garlic until tender. Put into crock pot, stir in beans. Add tomatoes, tomato sauce, seasonings, mustard and hot sauce; cook on high 1 hour. In large bowl , combine flour, corn meal, sugar, baking powder and salt. Stir in egg substitute, milk, corn and oil. Spoon evenly over bean mixture. Cover and cook on high 1 ½ to 2 hours.

Submitted by Mary Hoffman