Imagine a dish that combines the rich, creamy texture of coconut milk, the hearty goodness of black beans, and the comforting warmth of freshly baked cornbread - all in one mouthwatering creation! This Jamaican-style bake is not just a recipe; it's a culinary journey that will transform your dinner table into a tropical paradise. Whether you're a seasoned cook or a curious food adventurer, this recipe promises to deliver bold flavors and a unique dining experience that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Caribbean
Serves: 8 servings
Ingredients
- 1 can black beans, drained
- 1 cup cornmeal
- 1 cup coconut milk
- 1/2 cup vegetable broth
- 1/2 cup chopped green onions
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x9 inch baking dish thoroughly with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the cornmeal, baking powder, salt, and black pepper. Whisk these dry ingredients together until well blended.
- In a separate bowl, mix the coconut milk and vegetable broth. Slowly pour this liquid mixture into the dry ingredients, stirring continuously to create a smooth batter without any lumps.
- Drain and rinse the black beans, then gently fold them into the cornmeal batter along with the chopped green onions. Ensure the beans are evenly distributed throughout the mixture.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula. The mixture should have a slightly thick, spreadable consistency.
- Place the baking dish in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cornbread bake rest for 10 minutes before cutting. This allows the dish to set and makes it easier to slice.
- Slice into 8 equal portions and serve warm. Optional: Garnish with additional chopped green onions or a drizzle of extra coconut milk.
Tips
- For extra flavor, consider toasting your cornmeal lightly in a dry skillet before mixing to enhance its nutty undertones.
- Use full-fat coconut milk for a richer, more authentic Caribbean taste and creamier texture.
- Make sure to drain and rinse the black beans thoroughly to prevent excess moisture in your bake.
- Allow the batter to rest for 5-10 minutes before baking to help the cornmeal absorb the liquid and create a more tender texture.
- For a spicier version, add a diced jalapeño or a pinch of cayenne pepper to the batter.
- Check the cornbread early - ovens can vary, so start checking for doneness around 35 minutes to prevent drying out.
- Serve immediately for the best texture, or reheat gently in the oven if serving later.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 0mg
