Jamaican style Black Bean and Coconut Cornbread Bake

Jamaican style Black Bean and Coconut Cornbread Bake
Jamaican style Black Bean and Coconut Cornbread Bake

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

Ingredients

  • 2

    T olive oil

  • 2

    - 15 oz cans black beans, rinsed and drained

  • 1

    - 14.5 oz can diced tomatoes with mild green chilies, juices included

  • 1 1/2

    C frozen yellow corn, thawed

  • 1/2

    t jerk seasoning

  • 1/2

    t salt

  • 1/8

    t pepper

  • 1/2

    C all purpose flour

  • 1/2

    C cornmeal

  • 1

    T sugar

  • 1 1/4

    t baking powder

  • 2/3

    C light coconut milk

Directions

Preheat oven to 350 degrees. Lightly oil 8 in square baking dish with olive oil. Stir together beans, tomatoes and juices, corn, jerk seasoning, 1/4 t salt and pepper in medium bowl. Spread in prepared baking dish. Whisk together flour, cornmeal, sugar, baking powder and 1/4 t salt in separate bowl. Add coconut milk and 2 T oil and stir until just combined-do not overmix. Spread batter over bean mixture with spatula. Bake uncovered 30 min or until topping is lightly browned and toothpick comes out clean. Let stand 5 min before serving.

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