Corn Bread With Tomato Chutney Recipe

Name: Corn Bread With Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 375u00b0F.
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 x 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.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ears fresh corn, shucked, 2 cups unbleached all-purpose flour, 1 cup polenta, 2 tablespoons baking powder, and more.

Yes, Corn Bread With Tomato Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn Bread With Tomato Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions