Corn Bread Topped Frijoles

By Cindy_Wicker

Ingredients

• CORN BREAD TOPPING:
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/8 teaspoon hot pepper sauce
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1-1/4 cups fat-free milk
• 1 can (8-1/4 ounces) cream-style corn
• 3 tablespoons canola oil

Details

Servings 8

Preparation

Step 1

In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a greased 5-qt. slow cooker.
Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and pepper sauce. Cover and cook on high for 1 hour.
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the eggs, milk, corn and oil; add to dry ingredients and mix well. Spoon evenly over bean mixture.
Cover and cook on high 2 hours longer or until a toothpick inserted near the center of corn bread comes out clean. Yield: 8 servings.

Nutritional Facts
1 serving equals 367 calories, 9 g fat (1 g saturated fat), 54 mg cholesterol, 708 mg sodium, 59 g carbohydrate, 9 g fiber, 14 g protein.