Jamaican-style Black Bean and Coconut Cornbread Bake

This recipe is taken from The Vegetarian Times (May/June 2010 issue) and they have taken it from Supermarket Vegan by Donna Klein.

“The jerk seasoning used to flavor the filling of this main dish can be found in the spice section of most supermarkets or ordered online.  Feel free to add more jerk seasoning to the black beans if you prefer your dishes spicier, or try the recipe with 1 Tbs. chili powder instead.  For rich, smoky flavor, choose fire-roasted tomatoes with green chiles.

2 T 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 1/4 c frozen corn, thawed

1/2 t jerk seasoning, or more (I doubled this amount but we like spicy)

1/2 t salt, divided

1/8 t pepper

1/2 c all-purpose flour

1/2 c yellow cornmeal

1 T sugar

1 1/4 t baking powder

2/3 c light coconut milk

1. Preheat oven to 350.  Lightly oil 8-inch square baking dish with olive oil.

2.  Stir together beans, tomatoes and juices, corn, jerk seasoning, 1/4 t salt, and pepper in medium bowl.  Adjust seasonings with more jerk seasoning, if desired.  Spread in prepared baking dish.

3.  Whisk together flour, cornmeal, sugar, baking powder, and remaining 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 minutes, or until topping is lightly browned and toothpick inserted in center of topping comes out clean.  Let stand 5 minutes before serving.

Serves 6