nutritional information

Per :

  • Calories: 346
  • Protein: 13 g
  • Total Fat: 9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 57 g
  • Cholesterol: 0 mg
  • Sodium: 914 mg
  • Fiber: 13 g
  • Sugar: 4 g
Vegan

Jamaican-Style Black Bean and Coconut Cornbread Bake

Serves 6

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 diced tomatoes with green chiles.
  • 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 ½ cups frozen yellow corn, thawed
  • ½ tsp. jerk seasoning, or more to taste
  • ½ tsp. salt, divided
  • ⅛ tsp. ground black pepper
  • ½ cup all-purpose flour
  • ½ cup yellow cornmeal
  • 1 Tbs. sugar
  • 1 ¼ tsp. baking powder
  • ⅔ cup light coconut milk

1. Preheat oven to 350°F. Lightly oil 8-inch-square baking dish with olive oil.
2. Stir together beans, tomatoes and juices, corn, jerk seasoning, 1/4 tsp. 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 tsp. salt in separate bowl. Add coconut milk and 2 Tbs. 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.

April 2010 p.28

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comments

Sounds good can't wait to try it

Mystine - 2013-10-23 15:24:00

I did not like this. I read the reviews and decided to added some grilled onions and bell peppers to the beans along with extra jerk seasoning. The beans were good, but the cornbread part was dry and flavorless. I could not taste any coconut in it, so I might as well have just used water.

Renee - 2013-06-16 23:43:27

Just had this last night. Was a huge hit with the whole family. The tomatoes (rotel) only come in 10oz cans so used two cans which kicked the spice up a little. Also double the Jerk seasoning.

Staup - 2013-04-28 16:14:31

I agree

Robert Jenks - 2012-07-10 00:48:33

This was delicious, though it did need a bit of a boost. I didn't like that there wasn't really any fresh ingredients in the dish, so I got plain canned tomato and instead sauteed some purple onion, garlic, and a fresh jalapeno, and added this to the veggie mix along with some fresh cilantro. I ended up doing two full teaspoons of the jerk seasoning- maybe the one I got was very mild?? Otherwise, this was easy and delicious. I served it with jicama and a cilantro infused rice pilaf.

Angie - 2011-04-16 21:19:21

This is yummy! I had to cook it an hour, though, so either the oven temp is too low and should be 400, or just let it cook. I couldn't find "jerk seasoning" in the dry seasoning section, but someone found me liquid Jamaican Jerk marinade which is slightly sweet and was great with the corn.

Julli Morrison - 2010-08-10 19:39:57

Great flavor and simple to make!

Tara - 2010-07-22 18:24:46

I agree with the others--delicious, easy, but needed extra seasoning and more time in the oven. I added significantly more jerk seasoning as well as some additional chili powder (I like it spicy!). I probably baked it for about 45 minutes. I will definitely make this again! It seems like it would be easy to modify with extra veggies too.

cms1611 - 2011-06-17 02:05:56