Introduction
Discover the delightful combination of classic corn bread with an innovative twist: our homemade tomato chutney. This recipe captures the essence of traditional comfort food while introducing a vibrant, tangy layer that perfectly complements each bite.
Tips for this Recipe
For optimal results with our corn bread and tomato chutney pairing, consider these tips: let the ingredients reach room temperature before mixing; use freshly grated corn if available. The black onion seeds offer a unique crunch that elevates this dish.
Why you will love this recipe
Corn Bread with Tomato Chutney marries rustic flavors with a modern twist, creating a symphony of sweet and savory. The cornbread’s crumbly texture contrasts beautifully with the rich, tangy chutney. It’s an easy yet impressive dish that will become your go-to comfort meal.
Ingredients
- 4 ears fresh corn, shucked
- 2 cups unbleached all-purpose flour
- 1 cup polenta
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon mild chili powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 tablespoon black onion seeds (nigella)
- 2 tablespoons packed light brown sugar
- 2 poblano chiles, seeds and ribs removed, chopped
Adviced Equipment
To create this scrumptious corn bread with tomato chutney, you will need:
- Cast Iron Skillet
- Hand Mixer
- Large Bowl
- Measuring Cups and Spoons
- Food Processor (optional)
- Blender (if making chutney)
- Baking Dish or Cast Iron Skillet
- Cutting Board
- Spatula
- Whisk
History of the Recipe
The roots of corn bread can be traced back to ancient civilizations where grains were ground and baked. Over centuries, various cultures have embraced this versatile dish, adding their local ingredients like polenta in Italy or poblano chiles from Mexico. The fusion with a homemade tomato chutney represents the modern culinary trend of blending global flavors to create unique, satisfying meals.
Fun Facts about This Recipe
Corn has been cultivated for thousands of years and is one of the few plants that have evolved alongside humans. Our recipe showcases corn’s versatility in both savory cornbread and sweet tomato chutney, celebrating this staple crop. Interestingly, nigella seeds (black onion seeds) were historically used as a spice for their pungent flavor and potential health benefits.