Corn Bread With Tomato Chutney
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
53
Spice
34
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
Unbleached All-Purpose Flour1 cup
Polenta2 tbsps
Baking Powder2 tsps
Salt1 tsp
Mild Chili Powder1 tsp
Ground Ginger1 tsp
Ground Cardamom2 tbsps
Light Brown Sugar (packed)Directions:
1
Bring a large pot of water to a boil
2
Add the corn and simmer for 20 minutes
3
Strain
4
When the ears are cool enough to handle, cut the kernels from the cobs
5
Place 1 cup of the corn kernels in a bowl and set aside
6
Place the remaining kernels in a blender and puree
7
Set aside
8
Preheat the oven to 375°F
9
In a medium bowl, sift together the flour, polenta, baking powder, salt, pepper, chili powder, ginger, cardamom, and black onion seeds
10
Stir in the brown sugar, chiles, corn kernels, corn puree, and 2 cups water
11
Mix to combine
12
Butter two 8 1/2 × 4 1/2-inch loaf pans and divide the batter evenly between them
13
Let rest for 20 minutes
14
Place the pans in a shallow baking dish filled halfway with water and place in the oven
15
Bake for 1 hour
16
Cover with aluminum foil and bake for another 30 minutes
17
Turn the loaves out onto a cooling rack and let cool
18
Serve with the tomato chutney
19
Bring a large pot of water to a boil
20
Add the corn and simmer for 20 minutes
21
Strain
22
When the ears are cool enough to handle, cut the kernels from the cobs
23
Place 1 cup of the corn kernels in a bowl and set aside
24
Place the remaining kernels in a blender and puree
25
Set aside
26
Preheat the oven to 375°F
27
In a medium bowl, sift together the flour, polenta, baking powder, salt, pepper, chili powder, ginger, cardamom, and black onion seeds
28
Stir in the brown sugar, chiles, corn kernels, corn puree, and 2 cups water
29
Mix to combine
30
Butter two 8 1/2 × 4 1/2-inch loaf pans and divide the batter evenly between them
31
Let rest for 20 minutes
32
Place the pans in a shallow baking dish filled halfway with water and place in the oven
33
Bake for 1 hour
34
Cover with aluminum foil and bake for another 30 minutes
35
Turn the loaves out onto a cooling rack and let cool
36
Serve with the tomato chutney