Bean and cornbread casserole in a crockpot

Holy cow was this good!  I was a little weary about cooking cornbread in the crockpot on top of a bean stew but it was so moist and delish.  You guys have to make this!

*You may want to make some extra cornbread to serve with leftovers if you are like us who ate a “healthy” portion of bread with our beans.

Original recipe is from here:


  • 1 large green or red bell pepper
  • 1 large sweet or white onion
  • 3 cloves garlic (I used 5 cloves b/c we love garlic!)
  • 1 can (16oz) red kidney beans, drained and rinsed
  • 1 can (16oz) pinto beans, drained and rinsed
  • 1 can (16oz) black beans ,drained and rinsed
  • 8-10 oz tomato sauce
  • 16 oz diced tomatoes with chilies
  • 1/2 can cream corn
  • 2 t chili powder (I only used 1 tsp and it was plenty spicy)
  • 1 t pepper
  • 2 t salt
  • 1 t hot sauce
  • 1T sugar (Optional – I like the balance of sweet/spicy.  Also cuts acidity of tomatoes)
  • 1/2 bunch of greens (I used Collards, chopped)

Corn Bread Ingredients:

  • 1/2 cup yellow corn meal
  • 1/2 cup AP flour
  • 1 1/4 t baking powder
  • 1 t salt
  • 1 T sugar
  • 3/4 cups non-dairy milk
  • 1 egg replacer mix of choice
  • 1 1/2 T vegetable oil
  • 1/2 can cream corn


  1. Chop onions and bell peppers, and mince garlic cloves.
  2. Sautee onions, peppers and garlic in water in a pan until tender, then add to the slow-cooker.
  3. Add beans, tomatoes, tomato sauce, 1/2 can of corn, spices, sugar, and hot sauce.
  4. Cover, and cook on high for about 1 hour.
  5. Chop greens and stir them into the bean mixture.
  6. In a separate bowl, combine cornmeal, flour, baking powder, salt and sugar, then stir in  the milk, egg replacement, oil and the rest of the corn.
  7. Ladle the cornbread batter over the bean mixture in the slow-cooker, making it nice and smooth.
  8. Cover again, and cook for about another 1.5 hours, or until cornbread is cooked through.

[Kim Gillespie]


2 thoughts on “Bean and cornbread casserole in a crockpot

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