jamaican-style black bean and coconut cornbread bake

Ingredients

• 2 tablespoons olive oil, plus more for greasing pan
• 2 15oz cans black beans,rinsed and drained
• 1 14oz cans diced tomatoes with mild green chiles, juices 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 teaspoons baking powder
• 2/3 cup light coconut milk