Jamaican-Style Black Bean and Coconut Cornbread Bake Recipe

Name: Jamaican-Style Black Bean and Coconut Cornbread Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil, plus more for greasing pan; 2 15-oz. cans black beans,rinsed and drained; 1 14.5-oz. can diced tomatoes with mild green chiles, juices included; 1 1/2 cups frozen yellow corn, thawed; 1/2 tsp. jerk seasoning, or more to taste; 1/2 tsp. salt, divided; ⅛ tsp. ground black pepper; 1/2 cup all-purpose flour; 1/2 cup yellow cornmeal; 1 Tbs. sugar; 1 1/4 tsp. baking powder; ⅔ cup light coconut milk

Servings: persons

2 Tbs. olive oil, plus more for greasing pan
2 15-oz. cans black beans,rinsed and drained
1 14.5-oz. can diced tomatoes with mild green chiles, juices included
1 1/2 cups frozen yellow corn, thawed
1/2 tsp. jerk seasoning, or more to taste
1/2 tsp. salt, divided
⅛ tsp. ground black pepper
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbs. sugar
1 1/4 tsp. baking powder
⅔ cup light coconut milk

1
Preheat oven to 350F.
2
Lightly oil 8-inch-square baking dish with olive oil.
3
Stir together beans, tomatoes and juices, corn, jerk seasoning, 1/4 tsp.
4
salt, and pepper in medium bowl.
5
Adjust seasonings with more jerk seasoning, if desired.
6
Spread in prepared baking dish.
7
Whisk together flour, cornmeal, sugar, baking powder, and remaining 1/4 tsp.
8
salt in separate bowl.
9
Add coconut milk and 2 Tbs.
10
oil, and stir until just combineddo not overmix.
11
Spread batter over bean mixture with spatula.
12
Bake, uncovered, 30 minutes, or until topping is lightly browned and toothpick inserted in center of topping comes out clean.
13
Let stand 5 minutes before serving.

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbs. olive oil, plus more for greasing pan, 2 15-oz. cans black beans,rinsed and drained, 1 14.5-oz. can diced tomatoes with mild green chiles, juices included, 1 1/2 cups frozen yellow corn, thawed, and more.

Yes, Jamaican-Style Black Bean and Coconut Cornbread Bake falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jamaican-Style Black Bean and Coconut Cornbread Bake

How did you like this recipe?

Frequently Asked Questions