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Receta Bean And Cornbread Casserole

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Raciónes: 8

Ingredientes

Cost per serving $0.86 view details

Direcciones

  1. 1 8 1/2 Oz can no-salt-added cream-style corn
  2. Instructions:Lightly grease CROCK-POT Slow Cooker. In skillet over medium heat, cook onion, bell pepper and garlic till tender. Transfer to CROCKPOT Slow Cooker. Stir in kidney beans and pinto beans. Add in diced tomatoes and juice, tomato sauce, seasonings, mustard and warm sauce. Cover and cook on High for 1 hour.
  3. In large bowl, combine cornmeal, flour, baking pwdr, sugar and salt. Stir in lowfat milk, egg substitute, vegetable oil and corn. Spoon proportionately over bean mix. There may be leftover cornbread depending on size of CROCK-POT Slow Cooker being used (if there's remaining cornbread, spoon into greased muffin tins and bake at 375 F 30 min or possibly till golden). Cover and cook on High 1 1/2 to 2 more hrs. Serve.
  4. Makes 6 to 8 servings

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Nutrition Facts

Amount Per Serving %DV
Serving Size 302g
Recipe makes 8 servings
Calories 337  
Calories from Fat 66 20%
Total Fat 7.56g 9%
Saturated Fat 1.02g 4%
Trans Fat 0.13g  
Cholesterol 2mg 1%
Sodium 1153mg 48%
Potassium 650mg 19%
Total Carbs 54.5g 15%
Dietary Fiber 8.7g 29%
Sugars 8.08g 5%
Protein 13.42g 21%
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