Corn Kugel
This simple one-bowl recipe can be whipped up in minutes to make a delicious kugel that everyone will enjoy. Be ready for second helpings!!
Image for illustration only
Preparation time: 10 minutes
Baking time: 50-60 minutes
Level of Difficulty: Easy
Kashrut Type: Parve
INGREDIENTS
Double recipe is for 8½x12 inch (315x220mm) pan or 9×13 inch pan.
4 tablespoons melted margarine or oil
¼ cup sugar (I usually use 2-3 tablespoons)
4 eggs
1 teaspoon baking powder
¼ cup bug-free flour
1 15–ounce can of corn, drained*
1 15–ounce can of cream corn*
* If you want to make a double recipe, substitute 1 bag of frozen corn for the 2 15-ounce cans of corn. Defrost the bag of corn in a cold-water bath, and then drain the corn.
PREPARATION
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Put all ingredients in a bowl, and then mix well with a stick or hand blender (“shvizer”).
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Pour into a greased pan or into a pan lined with baking paper.
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Bake at 350°F (175° C) for 1 hour or until golden brown.
***
Rachel Avrahami grew up in Los Angeles, CA, USA in a far-off valley where she was one of only a handful of Jews in a public high school of thousands. She found Hashem in the urban jungle of university. Rachel was privileged to read one of the first copies of The Garden of Emuna in English, and the rest, as they say, is history. She made Aliyah and immediately began working at Breslev Israel.
Rachel is now the Editor of Breslev Israel’s English website. She welcomes questions, comments, articles, and personal stories to her email: rachel.avrahami@breslev.co.il.
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