Jamaican-style Black Bean and Coconut Cornbread Bake

Prep time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes


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 cup
frozen corn (thawed)
1⁄2 teaspoon
jerk seasoning (or more to taste)
1⁄2 teaspoon
salt (divided)
1⁄8 teaspoon
1⁄2 cup
1⁄2 cup
yellow cornmeal
1 tablespoon
1 1⁄4 teaspoon
baking powder
2⁄3 cups
light coconut milk


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.

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