Jamaican-style Black Bean and Coconut Cornbread Bake

Joan Hunt


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.

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Serves 6


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
1 1/4 tsp
baking powder
2/3 c
light coconut milk

Directions Step-By-Step

Preheat oven to 350°F. Lightly oil 8-inch-square baking dish with olive oil.
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.
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

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy