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jamaican-style black bean and coconut cornbread bake

(1 rating)
vegancook avatar
Recipe by
Joan Hunt
@vegancook
Youngsville, NC

Feel free to add more jerk seasoning to the black beans if you prefer your dishes spicier, or try the recipe with 1 Tbs. chili powder instead. For rich, smoky flavor, choose fire-roasted diced tomatoes with green chiles.

(1 rating)
yield serving(s)

Ingredients For jamaican-style black bean and coconut cornbread bake

  • 2 Tbsp
    olive oil, plus more for greasing pan
  • 2 15oz can
    black beans,rinsed and drained
  • 1 14oz can
    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

How To Make jamaican-style black bean and coconut cornbread bake

  • 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
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