Jamaican-style Black Bean and Coconut Cornbread Bake
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 t. jerk seasoning, or more (to taste)
salt and pepper
1 c. flour
1 c. corn meal
1 heaping T. honey
2 1/2 t. baking powder
1 1/3 c. coconut milk
Preheat oven 350. Lightly spray 8" square baking dish with cooking spray.
Stir together beans, tomatoes and juices, corn, jerk seasoning, salt and pepper. Add more jerk if needed. Spread in baking dish.
Whisk together flour, cornmeal, sugar, and baking powder in a separate bowl. Add coconut milk and about 1 T. olive oil, and stir until just combined, don't over mix. Spread batter over bean mixture. Bake, uncovered for 30 mins or until top is lightly brown and toothpick comes out clean. Let stand 5 mins before serving.
While the dish is baking, I threw together a simple fresh salad. Mmm, mmm, mmmm! Here's what I did:
I took fresh rinsed butter lettuce tore it up and topped each bowl with a little cucumber, carrot, broccoli, and toasted pepitas. I served it with a homemade red wine vinegar and oil vinaigrette. yum yum yum! Simple, fresh and tasty!
Overall the dinner was very quick, took few ingredients, and was super easy. It's perfect for a busy night. I had dinner made and cleaned up in an hour. I had it in the oven in a few minutes.
If you can't find jerk seasoning, google it and make it yourself or you can substitute it with chili powder.
Hope you try it out and enjoy it. Get creative and swap ingredients. Let me know what you tried and how it was! :)
this was a perfect dinner for a busy week night. comfort food!! very good.
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