Slow-Cooker Bean and Cornbread Casserole

This recipe was actually inspired by one that I found online years ago, but now I can’t find it again. That used to happen a lot- I’d print out a recipe then never be able to re-find the source. Of course, now that I pin all the dishes I see online and want to try on my ‘Vegan Food To Make Your Tummy Growl’ board on Pinterest, that doesn’t happen anymore! Perfect solution!

I especially love making this dish on snowy or rainy afternoons- there’s just something so cozy about having my red crock pot going in the kitchen and knowing that I’m not going to have to make dinner. I know the ingredients list looks long, but I think you’ll find most are things you already have in your pantry and fridge.

Slow-Cooker Bean & Cornbread Casserole 2014-11-17 10:25:30 Serves 6 Write a review Save Recipe Print Prep Time 15 min Cook Time 2 hr 30 min Total Time 2 hr 45 min Prep Time 15 min Cook Time 2 hr 30 min Total Time 2 hr 45 min Ingredients 1 green or red bell pepper 1 sweet or white onion 3 cloves garlic 1 can (15oz) red kidney beans, drained and rinsed 1 can (15oz) pinto beans, drained and rinsed 1 can (15oz) black beans, drained and rinsed 8-10oz tomato sauce 15 oz can diced tomatoes w/ chilies 1 can cream corn, halved 2 teaspoons chili powder 1 teaspoon pepper 2 teaspoon salt 1 teaspoon hot sauce 1/2 cup yellow corn meal 1/2 cup AP flour 1 1/4 teaspoon baking powder 1 teaspoon salt 1 tablespoon sugar 3/4 cup non-dairy milk 1 egg replacer mix of choice (I've used chia seeds, and I've also used banana-both worked!) 1 1/2 tablespoon vegetable oil Instructions Spray the inside of your slow cooker with non-stick spray. Chop onions and bell peppers, and mince garlic cloves. Water saute over medium until tender, 6-8 minutes, then add to the slow-cooker. Add the beans, tomatoes, tomato sauce, 1/2 can of the creamed corn, spices and hot sauce. Mix, cover and cook on high for about 1 hour. In a separate bowl, combine the cornmeal, flour, baking powder, salt and sugar, then stir in the milk, egg replacer, oil, and the rest of the creamed corn. Mix well. Lade over the bean mixture in the slow cooker, making it nice and smooth. Cover again, and cook for another 90 minutes on high (sometimes my cornbread takes another 30 minutes beyond that- just slice into yours to see if it's done!) By Barb@ThatWasVegan? That Was Vegan? http://www.thatwasvegan.com/