Teresa Stebbins writes, “This is a family favorite.”
Three Bean & Cornbread Casserole
- 2 21-ounce cans baked beans
- 1 15-ounce can kidney beans, drained
- 1 12-ounce bag frozen baby lima beans
- 8 ounces tomato sauce
- 2 tablespoons molasses (or brown sugar)
- 2 tablespoons minced onion
- 1/2 teaspoon dry mustard
- Salt and pepper to taste
- 2/3 cup flour
- 1/3 cup cornmeal
- 1 tablespoon sugar or honey
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 egg
- 2 tablespoons oil
Combine the ingredients for the bean layer and place in 9“x13” greased dish. Beat the topping ingredients until smooth and spread over beans.
Bake at 400F for 30-35 minutes.
— Teresa Stebbins
Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.