Jamaican-Style Black Bean And Coconut Cornbread Bake

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2 Tbs. 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 Tbs. sugar

1 1/4 tsp. baking powder

2/3 cup light coconut milk

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