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!]
Times
- Ready Time : 0 min
Servings
Ingredients
- 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
Directions
- Preheat oven to 350 degrees and grease 8-inch pie plate.
- 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.
- 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
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Pareve , Kugel Recipes, Side Dish , Shabbat , Ashkenazi , Cooking for a Crowd, Make Ahead , Budget, Gluten Free ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Is this like a cornbread?
It’s more dense than cornbread, and not as crumbly in texture.