Recipe: Hominy Corn and Foie Gras Pudding [edit]

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Yield: 4 servings

1	8 inch pan
10	ounces all purpose flour
10	ounces cornmeal
3 ¼	ounces sugar
2	tablespoons baking powder
1 ½	teaspoons Kosher salt
8	egg
12	ounces creamed corn
4	ounces milk
2	ounces melted butter
1	tablespoon jalapeno, puree
3	ounces grated cheddar cheese
2	ounces duck, fat
	Mixture for Hominy Corn Pudding
6	egg
2	cups 35% cream
1	cup corn
¼	cup roasted garlic, puree
1	salt and pepper, to taste
1	pound lobe foie gras, (cut into ½ inch cubes)
1	cup hominy corn

Step 1	Preheat Oven to 350 Degrees fahrenheit.
Step 2	In a bowl, mix together dry ingredients.
Step 3	Add eggs, corn and milk.
Step 4	Add cheese, butter, jalapeno puree and melted duck fat.
Step 5	Bake the bread for 45 minutes to 1 hour.
Step 6	Remove from oven and cool to room temperature.
Step 7	When cool, cut into 1-inch cubes. Toast corn bread cubes in 350 degree oven until golden brown on the edges. Remove from oven and set aside.
Step 8	Mixture for Hominy Corn Pudding:Preheat oven to 300 degrees FahrenheitPuree eggs, cream, and garlic.
Step 9	Season to taste with salt and pepper. Set aside.
Step 10	Gather 4 x 4 ounce ramekins and fill with diced corn bread, corn and diced foie gras.
Step 11	Then cover each ramekin with the cream, egg and corn mix and cook in a bain marie for 35 minutes or until set.
Step 12	Recipe courtesy of Chef Michael Bonacini of Toronto's Oliver Bonacini Restaurants, including 'Canoe'; 'Auberge du Pommier'; 'Biff's'; 'Jump Cafe'; & 'Steakfrites'