Jamaican-style Black Bean and Coconut Cornbread Bake

2 Tablespoons olive oil plus more for pan
2 15-oz. cans of black beans, rinsed and drained
1 14.5 oz. can diced tomatoes with green chiles, juice included
1 1/2 cups frozen yellow corn, thawed
1/2 teaspoon jerk seasoning, or more to taste
1/2 teaspoon salt, divided
1/8 teaspoon ground black pepper
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1 Tablespoon sugar
1 1/4 teaspoon baking powder
2/3 cup light coconut milk

Preheat oven to 350 degrees F, lightly oil 8-inch square baking dish with olive oil.
Stir together beans, tomatoes and juices, corn, jerk seasoning, (add extra green chile, if using), 1/4 teaspoon salt, and pepper in medium bowl. Adjust with more jerk seasoning if desired. Spread in prepared baking dish.
Whisk together flour, cornmeal, sugar, baking powder, and remaining 1/4 teaspoon salt in separate bowl. Add coconut milk and 2 Tablespoons oil, stir until just combined – do not overmix.
Spread batter over bean mixture with spatula. Bake uncovered 30 minutes or until topping is lightly browned and toothpick inserted in center of topping comes out clean. Let stand 5 minutes before serving.

To make it extra spicy, add an extra green chile.

Source: vegetariantimes.com

Leave a Reply

Your email address will not be published. Required fields are marked *