Ginger And Poblano Corn Bread Recipe

Ingredients

• 2 cups corn kernels
• 2 cups unbleached all-purpose flour
• 1 cup polenta
• 2 tablespoons baking powder
• 2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon ground ginger
• 2 1/2 tablespoons light brown sugar
• 1 Poblano chilies
• butter

Directions

1. Place 1 cup of the corn kernels in a bowl and set aside. Place the remaining cup in a blender and puree. Set aside.
2. Preheat the oven to 375º F.
3. In a medium bowl, sift together the flour, polenta, baking powder, salt, pepper, and ginger. Stir in the brown sugar, chilies, corn kernels, 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.
6. Turn the loaves out onto a cooling rack and let cool.