I make a corn kugel that has become my most-requested recipe. The recipe is my own original one, something which I made up while trying to streamline a traditional and very labor-intensive corn kugel. To make my version you will need the following:
1 stick of margarine, melted
2 regular cans of creamed corn (yes, it’s pareve)
1 cup pareve milk (may substitute unwhipped pareve whip)
4 eggs
1/2 cup sugar
1 cup flour
1 tsp. baking powder
1 1/2 tsp. salt
a good gezunt shake of black pepper
Mix all together, then pour into a 9 x 13 cake pan which has been sprayed with the spray/flour type Pam. Mishpacha makes a good one of this, as does Baker’s Joy . It releases from the pan much more easily than with just plain Pam alone. Top the batter with a topping made of two stacks of Hits type crackers (reduced fat or unsalted tops are fine), mixed with another stick of melted margarine. Sprinkle evenly over the corn mixture and bake in a preheated 350 degree oven for 50-60 minutes. Start checking after 45 minutes to see if the top is deep golden brown. It is done when it starts to pull away from the sides of the pan and the custard is firm. It will puff up a lot during baking, then settle down smoothly when cooling.For those who do not like the idea of the margarine, use trans-fat free. DO NOT use “healthy” oil. It doesn’t work in this recipe. I have tried.