Tamale Pie in the Slow Cooker

Filling
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can corn, drained
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. paprika
1/4 cup diced onion
1/2 cup shredded cheddar cheese

Cornbread Topping
3/4 cup cornmeal
1 1/4 cups flour
1 tsp. baking powder
1 cup milk
1/4 cup sugar
dash of salt
1 egg

Use a 4 quart slow cooker. Spray the insides of your stoneware with cooking spray. Dump in the filling ingredients (cheese too) and stir well to distribute the spices. You will not be able to stir this again, so make sure the spices are not clumped together. In a separate bowl, mix the topping ingredients. Pour over the filling and spread batter evenly. Cook on low for 4-7 hours or high for 2-4 hours.

Review - This was good, but the cornbread topping almost doubled the filling. Either cut the cornbread topping in half or double the filling. The consistency of the cornbread was fabulous! It was incredibly moist. Next time I make this I'll add some bell peppers and shredded chicken.