- 2
Ingredients
- YIELD 2 LOAVES
- 4 ears fresh corn, shucked
- 2 cups unbleached all-purpose flour
- 1 cup polenta
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon mild chili powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 tablespoon black onion (nigella) seeds (see Tip)
- 2 tablespoons packed light brown sugar
- 2 poblano chiles, seeds and ribs removed, chopped
- Butter to grease the pans
- Tomato Chutney
Preparation
Step 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.
Preheat the oven to 375F.
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.
Butter two 8 1/2 X 4 1/2-inch loaf pans and divide the batter evenly between them. Let rest for 20 minutes.
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.
Turn the loaves out onto a cooling rack and let cool. Serve with the tomato chutney.
Tip:
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.
TOMATO CHUTNEY
1/4 cup olive oil
3 cloves garlic, finely chopped
One 2-inch piece ginger, peeled and chopped
2 shallots, finely chopped
1/2 teaspoon chili powder
1 teaspoon curry powder
1 teaspoon ground coriander
2 cardamom pods
1 cinnamon stick
1 tablespoon honey
1 tablespoon light brown sugar
4 fresh tomatoes, coarsely chopped
1 cup canned stewed tomatoes
3 tablespoons white wine vinegar
Salt and freshly ground black pepper
2 tablespoons dark raisins
1 tablespoon cilantro, chopped
1 tablespoon mint, chopped
1 tablespoon basil leaves, chopped
Juice of 2 limes
1 jalapeño chile, seeds and ribs removed, chopped
Heat the olive oil in a medium skillet over medium heat.
Add the garlic, ginger, shallots, chili powder, curry powder, coriander, cardamom, and cinnamon stick and cook until golden and fragrant, about 5 minutes.
Add the honey and brown sugar and cook until caramelized, 2 to 3 minutes.
Stir in the fresh tomatoes, stewed tomatoes, and vinegar.
Season with salt and pepper and simmer for 40 minutes.
Remove and discard cinnamon stick.
Remove from the heat and stir in the raisins, cilantro, mint, basil, lime juice, and jalapeño.