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 (nigella) seeds (see Tip)
• 2 tablespoons packed light brown sugar
• 2 poblano chiles, seeds and ribs removed, chopped
• Butter to grease the pans
• Tomato Chutney

Instructions

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.