from: vegetarian.about.com

Bean and Cornbread Casserole
(note - remember that cornbread takes at least an hour
for the last phase)

Serves 6
1 medium onion -- chopped
1 medium green bell pepper -- chopped
(can be roasted skinned poblano).
2 cloves garlic -- minced (or 1/4 teaspoon garlic powder)
1 16 oz. can red kidney beans -- undrained
1 16 oz. can pinto beans -- undrained
1 16 oz. can diced tomatoes -- undrained
1 8 oz. can tomato sauce (I used my own homemade sauce)
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon prepared mustard
1/8 teaspoon hot sauce (use chopped jalapeno if you have it
instead, probably 2 tablespoons to taste)

1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk (I used soy milk and it was delicious)
2 eggs -- beaten
3 tablespoons vegetable oil
1 can (8 1/2 oz) cream-style corn

Lightly grease Crock-Pot. In a skillet over medium heat, cook onion and green bell pepper (and chopped jalapenos if you are using) until tender. Transfer to Crock-Pot. Stir in kidney beans and pinto beans. Add diced tomatoes, tomato sauce, seasonings, and hot sauce (if not using jalapeno). Cover and cook on High for 1 hour. (I cooked this for about 8 hours on low in the crockpot and it was still very good. If you do this, then the cornbread will take longer because the pot needs to change from low setting to high which can take 30 minutes or more.)

In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Stir in milk, eggs, vegetable oil, and cream-style corn. Spoon evenly over bean mixture. Cover and cook on High for 1 1/2 to 2 more hours. (1 hour worked fine for me for this phase if the pot has already been cooking at high setting. If changing from low setting, this last phase will take longer, at least 1.5 hours. Different crock pots will vary probably.)
Serve.