3 Bean And Cornbread Casserole
2 (21 ounce) cans baked beans
2 (15 ounce) cans kidney beans, drained
1 (8.5 ounce) can lima beans
1 (8 ounce) can tomato sauce
1/4 cup ketchup
2 tablespoons packed brown sugar
2 tablespoons minced onion
1/2 teaspoon dry mustard
1 teaspoons salt, divided
1/4 teaspoon pepper
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 egg
1/2 cup milk
2 tablespoons butter, softened
Preheat oven to 425. In bowl, combine baked beans, kidney beans, lima beans, tomato sauce, ketchup, brown sugar, onion, mustard, 1/2 teaspoon salt and pepper. Pour into 9x13 inch baking dish. In another bowl, remaining ingredients until smooth. Spoon evenly over bean mixture to within 1 inch of edges. Bake for 25 to 30 minutes, or until topping is deep golden brown.