Friday, June 17, 2011

Jamaican-Style Black Bean and Coconut Cornbread Bake

Last night's dinner was not so good. It had so much potential and was just a big failure. The cornbread was not delicious or coconutty, and the beans were boring. I had really high hopes. I don't know what went wrong! I don't think anything went wrong. I think it was just not good.

cornbread

Jamaican-style Black Bean and Coconut Cornbread Bake
Vegetarian Times

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 tablespoons 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 teaspoon jerk seasoning, or more to taste
1/2 teaspoon salt, divided
1/8 teaspoon ground black pepper
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 1/4 teaspoon baking powder
2/3 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.

Servings: 6

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