CORNBREAD-TOPPED FRIJOLES

Cornbread-Topped Frijoles image

Provided by @MakeItYours

Number Of Ingredients 21

Previous Next

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
CORNBREAD TOPPING:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
1-1/4 cups fat-free milk
1 can (8-1/4 ounces) cream-style corn
3 tablespoons canola oil

Steps:

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 for 2½ to 3 hours or until a toothpick inserted in the center of cornbread comes out clean.