Corn Bread With Tomato Chutney Recipes
CORN BREAD WITH TOMATO CHUTNEY
My friend Marvin Woods taught me everything I know about Low-Country cooking, the regional cuisine commonly referred to as soul food. In many ways, soul food is an apt description because there is a lot of soul and spirit and passion that goes into Low-Country cooking-dishes like she-crab soup, catfish stew, shrimp and grits, red rice, hoppin' John, and baked macaroni and cheese. No Low-Country feast would be complete without corn bread. My version is steamed in a water bath to make the bread nice and moist; covering it with aluminum foil for the last thirty minutes of cooking gives you a nice crust that isn't overly browned. Paired with tomato chutney, it's a light snack or meal on its own.
Provided by Marcus Samuelsson
Yield Makes 2 loaves
Number Of Ingredients 14
Steps:
- 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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