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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
:20 |
Total Time: |
:50 |
Ingredients: |
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2 cans (21 oz. each) baked beans
2 cans (15 oz. each) kidney beans, drained
1 can (8-1/2 oz.) lima beans
1 can (8 oz.) tomato sauce
1/4 cup catsup
2 tbsp. packed brown sugar
2 tbsp. minced onion
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
Corn Bread Topping:
2/3 cup flour
1/3 cup yellow cornmeal
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup milk
2 tbsp. margarine or butter, softened
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Directions:
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Mix all ingredients except Corn Bread Topping; pour into a 13x9-inch baking dish.
Corn Bread Topping:
Beat all ingredients until smooth. Spoon evenly over bean mixture to within 1-inch of edges. Bake at 425°F until topping is deep golden brown, 25-30 minutes.
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