How to make it

  • Lightly grease slow cooker. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to slow cooker. Stir in kidney beans and pinto beans. Add diced tomatoes, tomato sauce, seasonings, and hot sauce. Cover and cook on High for 1 hour.
  • In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Stir in milk, eggs, vegetable oil, cream-style corn and green chilis. Spoon evenly over bean mixture. Cover and cook on High for 1 1/2 to 2 more hours. Serve.

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  • ksfoodjunkie 12 years ago
    I made this dish last night for dinner. It was very good. I made some alterations: I used splenda, skim milk, egg whites and whole wheat flour and I also added 1 pound of soy crumbles to up the protein. I tried it in a casserole instead of the crockpot as I figured it would be quicker...yeah not so much. Next time it goes in the crockpot!
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