Ginger and Poblano Corn Bread Recipe

Name: Ginger and Poblano Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups corn kernels; 2 cups unbleached all-purpose flour; 1 cup polenta; 2 tablespoons baking powder; 2 teaspoons salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon ground ginger; 2 1/2 tablespoons light brown sugar, packed; 1 Poblano chilies, seeds and ribs removed, diced; butter, to grease the pans

Servings: persons

1
Place 1 cup of the corn kernels in a bowl and set aside.
2
Place the remaining cup in a blender and puree.
3
Set aside.
4
Preheat the oven to 375 degrees F.
5
In a medium bowl, sift together the flour, polenta, baking powder, salt, pepper, and ginger.
6
Stir in the brown sugar, chilies, corn kernels, corn puree, and 2 cups water.
7
Mix to combine.
8
Butter two 8 1/2 x 4 1/2-inch loaf pans and divide the batter evenly between them.
9
Let rest for 20 minutes.
10
Place the pans in a shallow baking dish filled halfway with water and place in the oven.
11
Bake for 1 hour.
12
Cover with aluminum foil and bake for another 30 minutes.
13
Turn the loaves out onto a cooling rack and let cool.

367

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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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 cups corn kernels, 2 cups unbleached all-purpose flour, 1 cup polenta, 2 tablespoons baking powder, and more.

Yes, Ginger and Poblano Corn Bread falls under the General 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!

Ginger and Poblano Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions