Here’s another slow-cooker recipe I have tried. Toby doesn’t care for corn bread, but I just keep making it, hoping I will eventually win him over. Nope. I think this recipe turned out OK, but I didn’t absolutely love it. The corn bread turned out kind of sweet, which I liked. I did end up cooking it about 10-15 minutes longer than it calls for (I read the comments online about this dish, and a lot of people had to cook it longer because of the corn bread not being done). Mine burned around the edges. There was a lot of this left over, and then I didn’t eat the leftovers for lunch the next day. Oh well.
Corn Bread-topped Frijoles
(Healthy Cooking, Dec./Jan. 2012)
prep: 20 min.
cook: 3 hours
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 (I omitted)
Corn bread topping:
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 (I used Silk Lite Plain soymilk)
1 can (8-1/4 ounces) cream-style corn
3 tablespoons canola oil
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.