SAVORY CORN BREAD

SAVORY CORN BREAD image

Categories Bread

Number Of Ingredients 9

3 cups corn kernels, fresh, frozen, or canned
2 sticks unsalted butter
2 tablespoons sugar
3 large eggs
1 1/2 cups rice flour (use Goya's, not rice flour from Chinatown)
1 tablespoon baking powder
8 ounces white Cheddar cheese, shredded
4 ounces poblano chiles, roasted, seeded, and diced
Cornstarch

Steps:

Grind the corn by pulsing batches in the food processor until coarsely crushed but not puréed. Set aside. Preheat the oven to 325 degrees. In a mixing bowl, cream the butter until light and fluffy. Add the sugar, 1 tablespoon at a time. Beat in the eggs one by one until incorporated. Sift the dry ingredients, and add to the creamed mixture in 2 parts, beating on low speed until combined. Fold the ground corn into the batter, followed by the cheese and chiles. Butter a 13-by-9-inch Pyrex baking dish, and lightly dust with cornstarch. Pour in the mixture and bake for 50 to 60 minutes or until crust is golden and a toothpick inserted in the center comes out clean.