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:

SlowCooker Cornbread Casserole_01

  • 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.

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

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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).

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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).

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

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slow-cooker corn bread casserole

Rating: 41

Prep Time: 25 minutes

Cook Time: 4 hours

Total Time: 4 hours, 25 minutes

Yield: 4-6

Calories per serving: 630

Fat per serving: 18

slow-cooker corn bread casserole

Ingredients

  • 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
  • 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

Instructions

  1. 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.
  2. Prepare corn muffin mix according to package directions. Sprinkle the 1 cup cheese on top of the bean mixture and spoon on corn muffin mixture. Cover and cook on high-heat setting for 40 minutes or until the corn bread is cooked through (toothpick inserted into bread mixture comes out clean). If desired, top each serving with additional cheese.
  3. 4-6 servings: 630 calories, 18 grams total fat (7 grams saturated fat), 84 MG cholesterol, 30 g protein, 97 g carb
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  1. my January menu | She's the Bross - February 1, 2013

    [...] slow cooker cornbread casserole | a hearty, vegetarian slow-cooker meal topped with cornbread, what’s not to like? [...]

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