What's Cookin'? One-Pan Beans and Cornbread [Recipe]

Melissa Webb and Tabatha Carman, from the UK Cooperative Extension Office, are back for another edition of What's Cookin'? guest and, this week, they're serving up a delicious recipe from the 2016 Food & Nutrition Calendar from the University of Kentucky Cooperative Extension Service. How does a One-Pan Beans and Cornbread sound?? Here's how you make it!

ONE-PAN BEANS AND CORNBREAD

1 (12 ounce) package of frozen butter beans, thawed
1 (12 ounce) package of frozen baby Lima beans, thawed
1 (15 ounce) can no-salt-added kidney beans, rinsed and drained
1 (28 ounce) can baked beans with onion
2 tablespoons of brown sugar
1/3 cup of vinegar
1/4 cup of water
1 teaspoon prepared yellow mustard
1 (6-8.5 ounce) envelope of cornbread mix

Directions:

1. Preheat oven to 325 degrees F
2. In a greased 3-quart baking dish, mix first eight ingredients together.
3. Bake uncovered for 30 minutes. Remove from oven. Increase temperature to 400 degrees F
4. Mix cornbread according to package directions. Spread on top of beans.
5. Bake for an additional 20 minutes or until cornbread is golden brown.

Serve and ENJOY!

What’s Cookin’? is sponsored each week by Murphy Appliance Company in Owensboro!

Categories: Newsletter, What's New

What’s Cookin’? One-Pan Beans and Cornbread [Recipe]