*1 medium onion, chopped
*1 medium green bell pepper, diced
*2 cloves garlic, minced
*1 can (16 oz) red kidney beans, rinsed and drained
*1 can (16 oz) pinto beans, rinsed and drained
*1 can (16 oz) diced tomatoes with jalapeo peppers, undrained
*1 can (8 oz) tomato sauce
*1tsp chili powder
*1/2 tsp ground cumin
*1/2 tsp black pepper
*1/4 tsp hot pepper sauce
*1c yellow cornmeal
*1c all-purpose flour
*2-1/2tsp baking powder
*1tbsp sugar
*1/2tsp salt
*1-1/4c milk
*2 eggs
*3tbsp vegetable oil
*1 can (8-1/2 oz) cream-style corn, undrained
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Spray crockpot with cooking spray. Cook onion, bell pepper and garlic until tender. Place in crockpot. Stir in kidney beans, pinto beans, tomatoes with juice, tomato sauce, chili powder, cumin, black pepper and hot pepper sauce. Cook on HIGH 1 hour. Combine cornmeal, flour, baking powder, sugar and salt in bowl. Stir in milk, eggs and oil; mix well. Stir in corn. Spoon over bean mixture. Cook on High 2 hours or until cornbread is done.
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