2 can (21 oz. each) baked beans
2 cans (15 oz. each) kidney beans, drained
1 can (8 1/2 oz.) lima beans, drained
1 can (8 oz.) tomato sauce
1/4 c. catsup
2 tbsp. packed brown sugar
2 tbsp. instant minced onion
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
Corn Bread Topping

Heat oven to 425 degrees. Mix all ingredients except Corn Bread Topping; pour into ungreased baking dish, 13 x 9 x 2 inches. Prepare Corn Bread Topping; spoon evenly over bean mixture to within 1 inch of edges. Bake until topping is deep golden brown, 25 to 30 minutes. 8 servings.

CORN BREAD TOPPING:

2/3 c. Gold Medal all-purpose flour
1/3 c. yellow corn meal
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 c. milk
2 tbsp. butter, softened

Beat all ingredients with hand beater until smooth.

If using self-rising flour, omit baking powder and salt.