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Jamaican style Black Bean and Coconut Cornbread Bake


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  • 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


Servings 6
Preparation time 15mins
Cooking time 45mins


Step 1

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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