Vegetarian

Jamaican-style Black Bean and Coconut Cornbread Bake is for Dinner.

Jamaican-style Black Bean and Coconut Cornbread Bake takes several minutes to prepare.

Jamaican-style Black Bean and Coconut Cornbread Bake takes several minutes to cook.

Jamaican-style Black Bean and Coconut Cornbread Bake makes 6 servings.

The ingredients for Jamaican-style Black Bean and Coconut Cornbread Bake are:

6 tsp oil
3 cups black beans (or 2 cans)
1 14.5 ounce can of diced tomatoes with green chiles
1 1/2 cup frozen corn (thawed)
1 1/2 tsp jerk seasoning
1/2 tsp salt, divided
1/8 tsp black pepper
1/2 cup whole wheat flour
1/2 cup cornmeal
1 TBSP sugar (or sweetener sub)
1 1/4 tsp baking powder
2/3 cup light coconut milk

Here is how you make Jamaican-style Black Bean and Coconut Cornbread Bake:

Preheat oven to 350 degrees. Spray an 8 x 8 baking pan. Stir together beans, tomatoes (juice included), corn, jerk seasoning, 1/4 tsp salt. Then spread in the baking dish.Mix the flour, cornmeal, sugar, baking powder and remaining salt. Then add the oil and coconut milk. Stir until just mixed-don't overstir. Spread batter over bean mixture with a spatula. Bake uncovered for 30 minutes or until topping is lightly browned and toothpick comes out clean from the topping. Let stand 5 minutes before serving. Number of Servings: 6Recipe submitted by SparkPeople user KATYJMON.

The nutritional information for Jamaican-style Black Bean and Coconut Cornbread Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 304.1

• Total Fat: 7.4 g
• Cholesterol: 0.0 mg
• Sodium: 693.8 mg
• Total Carbs: 50.0 g
• Dietary Fiber: 12.8 g
• Protein: 12.2 g

The dietary needs meet for Jamaican-style Black Bean and Coconut Cornbread Bake is Vegan