Corn Bread with Tomato Chutney

Ingredients

• 2 tablespoons double-acting baking powder 
• 0.3 teaspoon pepper black freshly ground
• 16 servings butter 
• 1 teaspoon chili powder 
• 4  ears corn fresh
• 0.3 teaspoon ground cardamom 
• 0.3 teaspoon ground ginger 
• 2 tablespoons brown sugar light packed
• 2  poblano pepper chopped
• 1 cup polenta 
• 2 teaspoons salt 
• 1 tablespoon nigella seeds black (nigella) (see Tip)
• 16 servings tomatoes 
• 2 cups flour all-purpose

Equipment

• bowl
• oven
• wire rack
• pot
• blender
• loaf pan
• baking pan
• aluminum foil

Directions

1. Bring a large pot of water to a boil.
2. Add the corn and simmer for 20 minutes. Strain. When the ears are cool enough to handle, cut the kernels from the cobs.
3. Place 1 cup of the corn kernels in a bowl and set aside.
4. Place the remaining kernels in a blender and puree. Set aside.
5. Preheat the oven to 375°F.
6. 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.
7. Mix to combine.
8. Butter two 8 1/2 × 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. Cover with aluminum foil and bake for another 30 minutes.
12. Turn the loaves out onto a cooling rack and let cool.
13. Serve with the tomato chutney.
14. 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.
15. From New American Table by Marcus Samuelsson with Heidi Sacko Walters. Photography by Paul Brissman. Copyright © 2009 by Marcus Samuelsson. Published by John Wiley & Sons, Inc.