Excellent, if not unusual, beans are baked right under the cornbread- add a little more hot sauce to torque it up a notch.

Bean Cornbread

PAM cooking spray
1 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can pinto beans, drained
1 (16 oz.) can tomatoes, undrained & chopped
1 (8 oz.) can tomato sauce
1 tsp chili powder
1/2 tsp pepper
1/2 tsp prepared mustard
1/8 tsp hot sauce
1 cup yellow cornmeal
1 cup all purpose flour
2-1/2 teaspoons baking powder
1/2 tsp salt
1 tbsp sugar
1-1/4 cups skim milk
1/2 cup egg substitute (or just use real eggs)
3 tbsp vegetable oil
1 (8-1/2 oz.) can cream-style corn
green pepper strips - used as garnish

Coat a large non-stick skillet with PAM; place over medium heat and heat until hot. Add onion, green pepper, and garlic: cook, stirring constantly, until tender. Stir in kidney beans and the next 7 ingredients. Cover and cook 5 minutes; pour into a 13x9x2 inch baking dish coated with cooking spray. Set aside. Combine cornmeal and next 4 ingredients in a medium bowl. Combine milk and next 3 ingredients ; add to dry ingredients until moistened. Spoon evenly over bean mixture to within 1 inch of edge of dish. Bake at 375~ for 30-35 minutes or until cornbread is done

 

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