Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, January 27, 2012


1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 can red kidney beans, do not drain
1 can pinto beans, do not drain
1 can no-salt-added diced tomatoes, undrained
1 tsp chili powder
1/2 tsp black pepper
1/2 tsp prepared mustard
1 dash of hot sauce
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1 1/4 cups milk
1/2 cup egg substitute (or 2 eggs)
3 tbsp canola or olive oil
1 can (8 1/2-oz) cream-style corn

Lightly oil the crockpot or slow cooker.

In a skillet over medium heat, cook the onion and bell pepper with the garlic until crisp tender.  Transfer the mixture to the prepared cooker.  Stir in the kidney and pinto beans; add the tomatoes along with their juice, chili powder, pepper, mustard, and hot sauce.  Stir mixture to blend well.  Add lid and cook on high for 1 hour.

In a large mixing bowl combine the cornmeal, flour, baking powder, sugar, and salt.  Stir in the milk, egg substitute, oil, and cream-style corn.  Spread the corn mixture evenly over the bean mixture.  Depending on the style of cooker you are using, you may have corn mixture left over.  That's okay; bake in oven as cornbread.  Cover the cooker and cook on high 1 1/2 to 2 hours more.

Serves 6 to 8 adults. 

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