Jorge served the Chicken Ratatouille with Jalapeno Chili Corn Bread. Corn bread is native to the New World and was discovered by the Europeans during the European exploration of North America.
This Jalapeno Chili Corn Bread is not as spicy as it should be because Jorge toned down the heat by using less jalapeno due to not many of the seniors can tolerate the heat.
- 1 cup of coarse corn meal (also packed as polenta)
- 2 cups buttermilk
- 1 3/4 cups of unbleached all purpose flour
- 1 1/2 tablespoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/4 cup of granulated sugar
- 1/4 cup of firmly packed brown sugar
- 3 large eggs
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted
- 2 1/2 cups fresh or frozen corn kernels
- 2 jalapeno chili
- 2 tablespoons vegetable oil
Source: Jorge Viduenez
Prep time: 30 minutes; Bake time: 30 minutes; Serves 12
Mice en Place
- Soak the cornmeal in the buttermilk the night before making the cornbread. Cover and leave at room temperature overnight.
- Preheat the oven to 350F
- Remove seeds and membrane from jalapeno and finely chopped, wearing a pair of kitchen gloves is advisable.
- Dissolve the honey in the melted butter
- In a bowl, beat the eggs