Corn Bread with Tomato Chutney recipes

Corn Bread with Tomato Chutney recipes
14 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
  • tomato chutney
Nutrition
105
5% daily value
20 servings
                                       
                                            low-​fat
     

Fat

2% 1

Saturated

2% 0

Trans

- 0

Monounsaturated

- 0

Polyunsaturated

- 0

Carbs

7% 22

Carbs (net)

- 21

Fiber

5% 1

Sugars

- 3

Sugars, added

- 1

Protein

5% 3

Cholesterol

0% 1

Sodium

5% 118

Calcium

11% 107

Magnesium

4% 15

Potassium

2% 100

Iron

6% 1

Zinc

2% 0

Phosphorus

26% 179

Vitamin A

1% 11

Vitamin C

9% 8

Thiamin (B1)

12% 0

Riboflavin (B2)

6% 0

Niacin (B3)

8% 1

Vitamin B6

5% 0

Folate equivalent (total)

12% 49

Folate (food)

- 16

Folic acid

- 19

Vitamin B12

0% 0

Vitamin D

3% 0

Vitamin E

1% 0

Vitamin K

1% 1

Sugar alcohols

- 0

Water

- 23
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