slow-cooker cornbread casserole

I have recently been trying to put all of my recipes that I’ve ripped from magazines in one place… pinterest. There are years and years and years of magazine recipes, so I apologize for overloading your pinterest feed lately. If you don’t follow me, lucky you. Er, I mean, go follow me here. The good news is… I’m almost done! Some of the recipes aren’t online (or I am so terrible at google, I can’t find them) and this is one of them. When I read it, I knew I wanted to keep it and try it. I tried it the same week and it is definitely a keeper.

here’s what you’ll need:

• 2 16-oz cans dark red kidney beans, rinsed & drained
• 1 medium red sweet pepper, chopped
• 1/2 cup chopped onion (1 medium)
• 1 cup frozen whole kernel corn
• 1 8-oz bottle taco sauce (or homemade)
• 1 fresh jalapeno pepper, halved, seeded and chopped
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano, crushed
• 1 teaspoon packed brown sugar
• 1 teaspoon bottled hot pepper sauce
• 1/2 teaspoon ground cumin
• 1 81/2 oz package corn muffin mix
• 1 cup shredded cheddar cheese

In a 3.5 or 4 quart slow cooker, combine beans, sweet pepper, onion, corn, taco sauce, jalapeno pepper, garlic powder, oregano, brown sugar, bottled hot pepper sauce, and cumin. Stir in 1/2 cup water. Cover; cook on low-heat for 3-4 hours.

Shred the cheese and prepare the corn muffin mix according to package directions.

Sprinkle one cup of cheese on top of the bean mixture and spoon on corn muffin mixture (don’t worry if it doesn’t “spoon” perfectly).

Cover and cook on high-heat setting for an additional 45 minutes or until the corn bread is cooked through (toothpick inserted into bread mixture comes out clean).

Serve topped with additional cheese and/or sour cream (if you’re into that sort of thing).