Spray 4 1/2-quart crock pot with nonstick cooking spray. Cook onion, bell pepper and garlic in large skillet over medium heat until tender. Transfer to crock pot.
Stir in beans, tomatoes with juice, tomato sauce, chili powder, cumin, black pepper and hit sauce. Cover; cook on HIGH 1 hour.
Combine cornmeal, flour, baking powder, sugar and salt in large bowl. Stir in milk, eggs and oil; mix well. Stir in corn. Spoon evenly over bean mixture in crock pot. Cover; cook on HIGH 1 1/2 to 2 hours or until cornbread topping is done.
Serves 6 to 8
TIP - Spoon any remaining cornbread topping into greased muffin cups; bake 30 minutes at 375 degrees or until golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (295g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 83 (18%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 72.4mg||22 %|
|Sodium 3997.8mg||138 %|
|Potassium 668mg||18 %|
|Total Carbohydrate 84.9g||25 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 75.5g|
|Protein 15.8g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 463
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!