Jamaican style Black Bean and Coconut Cornbread Bake

By Lynxa

Ingredients

• 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
• 2 Tbsp apple sauce
• 1 T sugar
• 1 1/4 t baking powder
• 2/3 C light coconut milk

Preparation

Step 1

Preheat oven to 350 degrees. Line an 8 in square baking dish with parchment.

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 applesauce 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.