Corn Bread with Tomato Chutney

From the kitchen of Carly

Sweet corn bread studded with whole kernels and swirled with puree, seasoned with warm spices like ginger and cardamom. Serve warm with tangy tomato chutney for a savory-sweet contrast that elevates simple cornbread into something memorable.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 ears fresh corn, shucked
  • 12 cups unbleached all-purpose flour
  • 11 cup polenta
  • 12 tablespoons baking powder
  • 12 teaspoons salt
  • 11/4 teaspoon freshly ground black pepper
  • 11 teaspoon mild chili powder
  • 11/4 teaspoon ground ginger
  • 11/4 teaspoon ground cardamom
  • 11 tablespoon black onion (nigella) seeds (see Tip)
  • 12 tablespoons packed light brown sugar
  • 12 poblano chiles, seeds and ribs removed, chopped
  • 1Butter to grease the pans
  • 1Tomato Chutney

Instructions

  1. 1. Bring a large pot of water to a boil. Add the corn and simmer for 20 minutes. Strain. When the ears are cool enough to handle, cut the kernels from the cobs. Place 1 cup of the corn kernels in a bowl and set aside. Place the remaining kernels in a blender and puree. Set aside.

  2. 2. Preheat the oven to 375°F.

  3. 3. In a medium bowl, sift together the flour, polenta, baking powder, salt, pepper, chili powder, ginger, cardamom, and black onion seeds. Stir in the brown sugar, chiles, corn kernels, corn puree, and 2 cups water. Mix to combine.

  4. 4. Butter two 8 1/2 × 4 1/2-inch loaf pans and divide the batter evenly between them. Let rest for 20 minutes.

  5. 5. Place the pans in a shallow baking dish filled halfway with water and place in the oven. Bake for 1 hour. Cover with aluminum foil and bake for another 30 minutes.

  6. 6. Turn the loaves out onto a cooling rack and let cool. Serve with the tomato chutney.