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Pareve Corn Kugel

Pareve Corn Kugel

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
SIGARILLO

SIGARILLO

This slightly sweet side dish contains no dairy, and is a perfect accompaniment for all your main dishes! Cranberries add an unusual and delicious flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking dish.
  2. 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. Pour into the greased pan, and spread evenly.
  3. Place the baking dish in a large pan with 1 inch of water. Bake for 1 hour in the preheated oven, until firm.
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Reviews

Andrea Epstein
16

Andrea Epstein

1/14/2006

My mom said it best. "If Dad went for seconds...it has to be good!" I served this as an alternative to a traditional noodle kugel for Kol Nidre dinner. The cranberries were a nice complement to the fall holiday table. It was very easy to prepare. I didn't have a pan larger than 9x13, so I cooked it in a 8x11 and placed in a 9x13 dish for the bath. I already plan to make it for Thanksgiving and I've been asked to forward the recipe to my mom who plans to serve it for an up-coming dinner party. This will definitely become a part of my cooking repitoire. Enjoy!!

JustJudie
10

JustJudie

12/3/2006

I made this as a side dish for Thanksgiving. It was really delicious and I will certainly make it again.

RisingDreamer
9

RisingDreamer

5/26/2009

I made this for Shabbat dinner without the cranberries and substituted fresh white corn for the canned white corn, and soy milk for the creamer. Baked it until it was set, approximately 1 hour. While I liked it well enough it was a little more "custard-like" than I would have preferred. My family/guests didn't care for the taste or texture, saying it was too mushy for their preferences. Everyone thought the dish smelled fantastic! I think if I try this again I would cut way back on the milk/creamer to obtain a more "cake-like" texture.

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