Ginger and Poblano Corn Bread

Directions

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