Ingredients Jump to Instructions ↓

  1. 4 ears fresh corn, shucked

  2. 2 cups unbleached all-purpose flour

  3. 1 cup polenta

  4. 2 tablespoons baking powder

  5. 2 teaspoons salt

  6. 1/4 teaspoon freshly ground black pepper

  7. 1 teaspoon mild chili powder

  8. 1/4 teaspoon ground ginger

  9. 1/4 teaspoon ground cardamom

  10. 1 tablespoon black onion (nigella) seeds (see Tip)

  11. 2 tablespoons packed light brown sugar

  12. 2 poblano chiles, seeds and ribs removed, chopped

  13. Butter to grease the pans

  14. Tomato Chutney

Instructions Jump to Ingredients ↑

  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. Preheat the oven to 375°F.

  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. Butter two 8 1/2 × 4 1/2-inch loaf pans and divide the batter evenly between them. Let rest for 20 minutes.

  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. Turn the loaves out onto a cooling rack and let cool. Serve with the tomato chutney.


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