JAMAICAN-STYLE BLACK BEAN AND COCONUT CORNBREAD BAKE

Jamaican-style Black Bean and Coconut Cornbread Bake image

Provided by Joan Hunt

Number Of Ingredients 12

2 Tbsp olive oil, plus more for greasing pan
2 15oz can(s) black beans,rinsed and drained
1 14oz can(s) diced tomatoes with mild green chiles, juices included
1 1/2 c frozen yellow corn, thawed
1/2 tsp jerk seasoning, or more to taste
1/2 tsp salt, divided
1/8 tsp ground black pepper
1/2 c all-purpose flour
1/2 c yellow cornmeal
1 Tbsp sugar
1 1/4 tsp baking powder
2/3 c light coconut milk

Steps:

1. Preheat oven to 350°F. Lightly oil 8-inch-square baking dish with olive oil.
2. Stir together beans, tomatoes and juices, corn, jerk seasoning, 1/4 tsp. salt, and pepper in medium bowl. Adjust seasonings with more jerk seasoning, if desired. Spread in prepared baking dish.
3. Whisk together flour, cornmeal, sugar, baking powder, and remaining 1/4 tsp. salt in separate bowl. Add coconut milk and 2 Tbs. oil, and 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