Several years ago, I came across this recipe for Sweet Corn Kugel via AllRecipes.com. I can’t even remember what I was looking for because I rarely if ever cook with corn but for some unknown reason, I gave it a try and I’m glad I did. This is one of those staple dishes that I go back to again and again. It’s simple and everyone loves it. Here’s the original recipe from AllRecipes.com (thank you Sigarillo) with my modifications in italics:
- 1 (10 ounce) can white corn, drained
- 1 (11 ounce) can cream-style corn
- 3 eggs
- ½ cup all-purpose flour
- 2 teaspoons salt
- 2 tablespoons sugar
- 1 cup liquid non-dairy creamer (I generally use pareve soy milk but the last time I made this dish, I only had pareve coconut milk so I used that. It worked great.)
- 2 tablespoons vegetable oil
- 1/3 cup dried cranberries (I sprinkle the cranberries on last and only use on ½ of the dish just in case some folks don’t like cranberries)
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 9×13 inch baking dish.
- In a medium bowl, mix together the white corn, cream corn and eggs until well blended. Combine the flour, salt and sugar; stir into the corn mixture. Mix in the creamer and oil, then fold in the cranberries (as mentioned above, I sprinkle the cranberries on at the end instead of folding in so I can have ½ with and ½ without cranberries. Pour into the greased pan, and spread evenly.
- Place the baking dish in a large pan with 1 inch of water. Bake for 1 hour in the preheated oven, until firm. (I cooked this dish both ways – with the 1 inch of water on a jelly roll pan with the kugel baking dish sitting on top and with the baking dish directly on the oven rack – no jelly roll pan, no water. Both ways seem to work fine).
Once the kugel is cooked, cut into squares and serve on a nice platter. This is a great Shabbat recipe because it’s easy to prepare the day before and reheat when needed.
Enjoy and Happy Kosher