I love this spiced cornbread on the side of my dinner. Serve with Parsley Root Soup or Black Eyed Peas. I love to toast a slice of leftover cornbread for breakfast. Topped with a pat of butter and a spoonful of jam, it’s a great way to start the day.
- 4 ears fresh corn, shucked (about 4 cups kernals)
- 2 cups unbleached all-purpose flour
- 1 cup polenta
- 2 tbsp baking powder
- 2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp mild chili powder
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1 tbsp black onion (nigella) seeds
- 2 tbsp packed light brown sugar
- 2 poblano chiles, seeds and ribs removed, chopped
- Butter to grease the pans
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 kernals in a bowl and set aside. Place the remaining kernals in a blender and puree. Set aside.
2. Preheat the oven to 375 degrees F.
3. In a medium bowl, sift the together the flour, polenta, baking powder, salt, pepper, chili powder, ginger, cardamom, and black onion seeds. Stir in the brown sugar, chiles, corn kernals, corn puree, and 2 cups water. Mix to combine.
4. Butter two 8 1/2 x 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.
Turn the loaves out onto a cooling rack and let cool.