Corn Bread with Tomato Chutney
Corn Bread with Tomato Chutney is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring a large pot of water to a boil.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring a large pot of water to a boil.
Add the corn and simmer for 20 minutes.
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.
Preheat the oven to 375°F.
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 × 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.