Cornbread-Topped Frijoles

Ingredients

• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/8 teaspoon hot pepper sauce
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, room temperature, lightly beaten
• 1-1/4 cups fat-free milk
• 1 can (8-1/4 ounces) cream-style corn
• 3 tablespoons canola oil