Ingredients

• 1 cup Medium Grind Cornmeal
• 1 Onion medium-sized, chopped
• 1 can Tomatoes (16oz can, No-Salt-Added Diced, undrained)
• 1/2 tsp Black Pepper
• 1 cup Unbleached White All-Purpose Flour
• 1/2 tsp Sea Salt
• 3 Tbsp Vegetable Oil
• 2 cups Red Kidney Beans cooked
• 1 Green Bell Pepper medium-sized, chopped
• 1 can Tomato Sauce No-Salt-Added (8oz can)
• 1/2 tsp Mustard prepared (wet version of mustard products)
• 2-1/2 tsp Baking Powder
• 1-1/4 cups Milk
• 1 can Cream-Style Corn No-Salt-Added (8-1/2oz can)
• 2 cups Pinto Beans cooked
• 2 Garlic cloves, minced
• 1 tsp Chili Powder
• 1/8 tsp Hot Sauce
• 1 Tbsp Sugar
• 1/2 cup Egg Substitute

Instructions

1. Lightly spray interior of slow cooker with nonstick vegetable spray.
   
   
   
   In a nonstick skillet, over medium heat, cook onion, bell pepper and garlic until tender. Transfer to slow cooker. Stir in cooked kidney beans and cooked pinto beans; add diced tomatoes and juice, tomato sauce, seasonings, mustard and hot sauce; stir to blend. Cover and cook on high for 1 hour.
   
   
   
   In a large bowl combine cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg substitute, vegetable oil and creamed corn. Spoon evenly over bean mixture. Cover slow cooker and cook on high for 1-1/2 to 2 hours.
   
   
   
   Makes 8 servings.