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Savory Sage Corn Kugel


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Savory Sage Corn Kugel


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Savory Sage Corn Kugel

My corn kugel is one of my most popular recipes, and a go-to side dish for almost any meal (thank you BL for introducing me to it!). While I love the sweetness of this kugel, I recently made delicious savory pumpkin muffins, and decided I’d try a savory version of corn kugel too. If possible, I like this even better than the original! But don’t take my word for it :) [P.S. I tried this with fresh rosemary in place of the sage and it was great!]


  • Ready Time : 0 min




  • 1 can creamed corn
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/4 cups gluten-free flour
  • 2 Tbsp chopped fresh sage


  1. Preheat oven to 350 degrees and grease 8-inch pie plate.
  2. In a bowl, mix together wet ingredients. In a separate bowl, mix together dry ingredients. With a whisk, stir dry ingredients into wet until well combined. Stir in sage.
  3. Pour into pie plate and bake for 20-25 minutes until bottom is browned and toothpick comes out clean.

The cost:
creamed corn: 1.49
sage: 1.39
pantry: <1.00

Grand total: $3.88; serves 8

About Rella Kaplowitz


I'm a gluten-free, dairy-free, self-proclaimed food geek. The Food Network is my background noise. I love to cook, bake, and feed others. Visit my food blog at pennypinchingepicure.com.




4 Responses to Savory Sage Corn Kugel

  1. Is this like a cornbread?

  2. avatar says: Sharna

    Will it work/bake just as well with flour that isn’t gluten-free, such as spelt flour or regular unbleached flour?

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