Jamaican-Style Black Bean and Coconut Cornbread Bake

2 T. 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 tsp. jerk seasoning, or more to taste 

1/2 tsp. salt, divided 

1/8 tsp. ground black pepper 

1/2 cup all-purpose flour 

1/2 cup yellow cornmeal 

1 T. sugar 

1-1/4 tsp. baking powder 

2/3 cup light coconut milk 

Preheat oven to 350 degrees F. Lightly oil 8-inch-square baking dish with olive oil. 

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. 

Whisk together flour, cornmeal, sugar, baking powder, and remaining 1/4 tsp. salt in separate bowl. Add coconut milk and 2 T. 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. 

Serves 6. 

From Vegetarian Times magazine, details unknown.