Corn Bread with Tomato Chutney

Name: Corn Bread with Tomato Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Southern
Ingredients: 2 Tbsps baking powder; 0 teaspoons freshly ground black pepper; 16 servings Butter to grease the pans; 1 teaspoon mild chili powder; 4 ears fresh corn, shucked; 0 teaspoons ground cardamom; 0 teaspoons ground ginger; 2 Tbsps packed light brown sugar; 2 poblano chiles, seeds and ribs removed, chopped; 237 milliliters polenta; 2 teaspoons salt; 1 Tbsp black onion (nigella) seeds (see Tip); 16 servings Tomato Chutney; 473 milliliters unbleached all-purpose flour

The recipe Corn Bread with Tomato Chutney could satisfy your Southern craving in about 45 minutes. This recipe makes 16 servings with 197 calories, 5g of protein, and 6g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Not A mixture of ground cardamom, ears corn, brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet.

Instructions

Bring a large pot of water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the corn and simmer for 20 minutes. Strain. When the ears are cool enough to handle, cut the kernels from the cobs.

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Corn

Place 1 cup of the corn kernels in a bowl and set aside.

Ingredients you will need

Corn Kernels

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Bowl

Place the remaining kernels in a blender and puree. Set aside.

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Blender

Preheat the oven to 375°F.

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Oven

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.

Ingredients you will need

Baking Powder

Chili Powder

Corn

Brown Sugar

Cardamom

Polenta

Chili Pepper

Ginger

Pepper

All Purpose Flour

Onion

Seeds

Water

Salt

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Bowl

Mix to combine.

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

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Butter

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Loaf Pan

Let rest for 20 minutes.

Place the pans in a shallow baking dish filled halfway with water and place in the oven.

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Water

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Baking Pan

Oven

Bake for 1 hour. Cover with aluminum foil and bake for another 30 minutes.

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Aluminum Foil

Oven

Turn the loaves out onto a cooling rack and let cool.

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Wire Rack

Serve with the tomato chutney.

Ingredients you will need

Tomato Chutney

Traditionally found in Indian and Middle Eastern cooking, black onion seeds are making their way into mainstream cooking. They add a sharp, peppery flavor that I really like. Look for them in Middle Eastern and Indian markets or order them online.

Ingredients you will need

Onion

Seeds

Equipment

Ingredients

Servings:

2Tbsps

baking powder 0teaspoons

freshly ground black pepper 16servings

Butter to grease the pans 1teaspoon

mild chili powder 4

ears fresh corn, shucked 0teaspoons

ground cardamom 0teaspoons

ground ginger 2Tbsps

packed light brown sugar 2

poblano chiles, seeds and ribs removed, chopped 237milliliters

polenta 2teaspoons

salt 1Tbsp

black onion (nigella) seeds (see Tip)16servings

Tomato Chutney 473milliliters

unbleached all-purpose flour

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Steppe Cellars Dry Riesling with a 4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.