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Ingredients

• 1 onion (chopped)
• 1 green pepper (chopped)
• 2 garlic cloves, minced
• 1 can red kidney beans
• 1 can pinto beans
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 tsp chili powder
• 1 tsp black pepper
• 1 Tbsp prepared mustard
• 1 tsp hot sauce
• 1 c self-rising cornmeal
• 1 1/4 c milk
• 1 can cream-style corn
• 1 large egg
• 3 Tbsp vegetable oil
• 3 Tbsp butter

Directions

Pour oil into 14" Dutch oven and heat; sauté onion, bell pepper and garlic until tender. Add undrained kidney beans and pinto beans. Add diced tomatoes and juice, tomato sauce and seasonings. Cover and cook for 30 minutes. In mixing bowl, combine cornmeal, corn, milk, egg and butter. Spoon evenly over cooked bean mixture. Cover and cook over medium heat on medium hook for 35 minutes. Add top coals and continue to bake for approx. 25 minutes until cornbread is done. Kitchen directions: bake about 1 hour at 350°

Submitted by: Campfire Cafe Cookbook (TM)