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Bison medallion with corn pudding, gastrique, blackberries & blueberries

by Executive Chef Ronald Bonnette at Annadele’s Plantation Restaurant

Gastrique
1 cup Blueberries
1 cup Blackberries
1 cup sugar
1/2 cup red wine
1/2 cup balsamic vinegar
all combined and reduced

Corn Pudding
1 cup corn flour
1/2 cup cornmeal
1 Tbs Baking powder
3 Tbs sugar
2 Tbs oil
2 eggs
1 stick melted butter
1 cup sour cream
2 cups corn

Combine and bake in an oven safe dish for an hour at 325 or until set and golden brown