In large skillet, cook ground beef with onions and garlic until
ground beef is done, stirring to break up meat. Drain well. Add
salt, pepper, and marjoram; stir.
Stir in kidney beans, carrots, and soup; bring to a simmer.
Spray a 3½-quart slow cooker with nonstick cooking spray. Pour
beef mixture into slow cooker.
In medium bowl, combine remaining ingredients and stir just until
combined. Spoon by tablespoonsful over beef mixture in slow
cooker.
Cover and cook on low for 6–8 hours or until corn bread is set and
toothpick inserted in center of topping comes out clean.