Jamaican-style Black Bean and Coconut Cornbread Bake

Ingredients
2 tablespoons olive oil (plus more for greasing pan)
30 ounces black beans (rinsed and drained)
15 ounces diced tomatoes (with green chilis or fire rosted, with juice)
1 1⁄2 cups frozen corn (thawed)
1⁄2 teaspoon jerk seasoning (or more to taste)
1⁄2 teaspoon salt (divided)
1⁄8 teaspoon pepper
1⁄2 cup flour
1⁄2 cup yellow cornmeal
1 tablespoon sugar
1 1⁄4 teaspoons baking powder
2⁄3 cup light coconut milk
Instructions

1. Preheat oven to 350. Grease 8-inch square baking dish.

2. In medium bowl, mix beans, tomatoes with juices, corn, jerk seasoning, 1/4 tsp salt, and pepper. Spread into prepared baking dish.

3. Whisk together flour, cornmeal, sugar and baking powder. add coconut milk & 2 Tbsp oil until just combined. Do not over mix.

4. Spread on top of beans with spatula. Bake for 30 minutes until golden brown.