Corn Bread-Topped Frijoles

By CruelK8E

Ingredients

• Frijoles:
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 1 can (16 ounces) kidney 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
• Corn Bread Topping:
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 1/4 cups fat-free milk
• 1 can (8 3/4 ounces) creamed corn
• 3 tablespoons canola oil

Preparation

Step 1

In a large skillet, saute the onion, green pepper and garlic in oil until tender. Transfer to a greased 5 quart slow cooker.

Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and hot 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 for corn bread comes out clean.