Jamaican-style Black Bean and Coconut Cornbread Bake

Summary

Yield
Servings
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

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 teaspoons
jerk seasoning (or more to taste)
1⁄2 teaspoons
salt (divided)
1⁄8 teaspoons
pepper
1⁄2 cups
flour
1⁄2 cups
yellow cornmeal
1 tablespoon
sugar
1 1⁄4 teaspoons
baking powder
2⁄3 cups
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.

Recipe Tags:

  • dinner