Vegetable cooking spray
1 c. onion, chopped
1/2 c. green pepper, chopped
2 cloves garlic, minced
1 can kidney beans, drained
1 can pinto beans, drained
1 (16 oz.) can tomatoes, chopped, juice and all
1 (8 oz.) can tomato sauce
1 tsp. chili powder
1/2 tsp. mustard
1/8 tsp. hot sauce

BREAD MIXTURE:

1 c. yellow corn meal
1 c. flour, all purpose
2 1/2 tsp. baking powder
1/2 tsp. salt
1 tbsp. sugar
1 1/2 c. skim milk
1/2 c. egg substitute
3 tbsp. Canola oil (if desired)
1 (8 1/2 oz.) can cream style corn

Spray skillet with vegetable cooking spray, saute onion, green peppers and garlic until tender. May add 1/4 cup water if desired. Stir in beans and next 7 ingredients. Cover and cook 5 minutes. Pour into 9x13 baking dish. Set aside.

Combine meal and flour with next 3 ingredients, add to dry mixture next 4 ingredients. Mix well. Spoon evenly over bean mixture to within 1 inch of edge, all around.

Bake at 375 degrees for 30 to 35 minutes or until corn bread is done.