Ginger and Poblano Corn Bread

• 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, packed
• 1 Poblano chilies, seeds and ribs removed, diced
• butter, to grease the pans

1. Place 1 cup of the corn kernels in a bowl and set aside.
2. Place the remaining cup in a blender and puree.
3. Set aside.
4. Preheat the oven to 375 degrees F.
5. In a medium bowl, sift together the flour, polenta, baking powder, salt, pepper, and ginger.
6. Stir in the brown sugar, chilies, corn kernels, corn puree, and 2 cups water.
7. Mix to combine.
8. Butter two 8 1/2 x 4 1/2-inch loaf pans and divide the batter evenly between them.
9. Let rest for 20 minutes.
10. Place the pans in a shallow baking dish filled halfway with water and place in the oven.
11. Bake for 1 hour.
12. Cover with aluminum foil and bake for another 30 minutes.
13. Turn the loaves out onto a cooling rack and let cool.

corn kernels, flour, polenta, baking powder, salt, freshly ground black pepper, ground ginger, light brown sugar, chilies, butter

Taken from www.foodrepublic.com/recipes/ginger-and-poblano-corn-bread-recipe/ (may not work)