Pareve Corn Kugel Recipe - Allrecipes.com
Pareve Corn Kugel Recipe
  • READY IN ABOUT hrs

Pareve Corn Kugel

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 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!!

 
Most Helpful Critical Review
May 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.

 

10 Ratings

Dec 03, 2006

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

 
Oct 16, 2007

We absolutely love this. It's going to become a staple at our Shabbat dinners! The cranberries add a nice touch for the fall.

 
Nov 02, 2009

This was very good, would definitely make it again if I was in the mood. The cranberries added a lot in terms of color and flavor, I would maybe add more next time. It is a very thin kugel, but I am afraid that it would be too custardy if I baked in a smaller dish. It was excellent as is, although I did keep it warm for about 1.5 hrs in a 225 degree oven after it was baked, so that might have helped it firm up a little more.

 
Sep 09, 2007

This was really good. I made it for my family on Passover, and everyone loved it! I've gotten several requests for it since.

 
Dec 07, 2008

I made this for a Chanukah celebration and it received rave reviews and many requests for the recipe. It was super easy to make and perfect to take to a potluck. You might want to make it a double batch as one will not be enough!

 
Oct 10, 2008

Absolutely wonderful! Although I fully intended to add the cranberries, I forgot to do so. I did not have any non-dairy creamer so used 1% milk. I also did not add any salt since salt was already in the canned corns. Next time I hope to make the recipe "as is!"

 

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Nutrition

  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 574 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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