Best Corn Bread With Tomato Chutney Recipes

UPSIDE-DOWN HEIRLOOM TOMATO CORNBREAD

Steps:

• Preheat oven to 400°F (200°C). Line bottom of a 10-inch cast-iron skillet with parchment paper. Spray parchment and sides of skillet with cooking spray. Line a rimmed baking sheet with paper towels.
• On prepared pan, place tomato slices.
• In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Stir in 1½ cups (170 grams) cheese, corn, basil, and jalapeño. Make a well in center.
• In a medium bowl, whisk together buttermilk, melted butter, and eggs. Add buttermilk mixture to cornmeal mixture, stirring just until combined.
• In bottom of prepared skillet, place tomato slices, overlapping if needed. Sprinkle with sugar, and top with ½ cup (57 grams) cheese. Spoon batter onto tomatoes, smoothing top.
• Bake until golden brown and a wooden pick inserted in center comes out clean, 30 to 35 minutes, covering with foil to prevent excess browning, if necessary. Let cool in skillet for 10 minutes. Invert cake onto a serving platter. Top with remaining ¼ cup (28 grams) cheese; garnish with basil, if desired. Serve warm.

GRILLED HALIBUT WITH CORN-COCONUT CURRY SAUCE AND GRILLED CHERRY TOMATO CHUTNEY

Steps:

• For the sauce: Heat the oil in a medium saute pan over high heat. Add the onions, apples and Mesa Curry Powder and cook until the onions and apples soften, stirring occasionally, about 5 minutes. Add the stock, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes.
• Add the coconut milk and three-quarters of the corn kernels. Simmer, uncovered, until slightly thickened, another 25 to 30 minutes. Strain the finished sauce into a large bowl, add the remaining corn and taste for seasoning.
• Preheat a grill for direct and indirect grilling.
• Brush the halibut on both sides with oil and sprinkle with salt and pepper. Grill over medium-high heat until slightly charred on the first side, about 4 minutes. Flip and char the other side, another 4 minutes. If the fish is not yet cooked through, rotate the grate (instead of moving the fish) so that the fish is over indirect heat. Cover and cook another few minutes until just cooked through.
• Transfer the cooked fish to a large serving platter. Lade over some of the corn-coconut curry sauce. Scatter the herbs over the sauce, and then top with some Grilled Cherry Tomato Chutney.
• Combine all the spices in a small bowl.
• Prepare a charcoal grill for direct grilling, high heat.
• Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes.
• Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season.

CORN BREAD WITH TOMATO CHUTNEY

Steps:

• 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.

CURRY HUMMUS FLAT BREAD WITH TOMATO CHUTNEY

Steps:

• For the tomato chutney: Heat the oil in a large saute pan over medium heat. Add the onions and cook until very soft and slightly caramelized. Add the garlic and cook 30 seconds. Add the tomatoes, 1/4 cup water, the vinegar, sugar, allspice, cinnamon and salt and pepper to taste and cook until the tomatoes soften and the mixture thickens, about 15 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature.
• For the hummus: Heat the oil in a medium saute pan over medium heat. Add the onions and cook until soft. Stir in the curry powder and cook for 1 minute. Add 1 cup water and cook, stirring constantly, until the water has almost completely evaporated. Stir in the cayenne and cool briefly.
• Put the chickpeas, curried onions, tahini, olive oil, honey and some salt and pepper in a food processor and process until smooth. Add the parsley and pulse to incorporate. Season with the lemon juice and more salt and pepper if needed.
• Heat a charcoal or gas grill to high for direct grilling. Brush the naan with some of the canola oil and season with salt and pepper. Grill until golden brown on both sides and slightly charred.
• Spread each piece of naan with some of the hummus and top with some of the chutney.

OLD-FASHIONED CORN RELISH

Steps:

• In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.