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Corn Bread with Tomato Chutney


Corn Bread with Tomato Chutney Recipe

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
Directions:
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