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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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking dish.

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  • 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.

  • Place the baking dish in a large pan with 1 inch of water. Bake for 1 hour in the preheated oven, until firm.

Nutrition Facts

143 calories; protein 3.4g 7% DV; carbohydrates 18.3g 6% DV; fat 6.8g 11% DV; cholesterol 55.8mg 19% DV; sodium 573.7mg 23% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/15/2006
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!! Read More
(17)

Most helpful critical review

Rating: 3 stars
05/26/2009
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. Read More
(9)
11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/15/2006
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!! Read More
(17)
Rating: 5 stars
12/03/2006
I made this as a side dish for Thanksgiving. It was really delicious and I will certainly make it again. Read More
(10)
Rating: 3 stars
05/26/2009
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. Read More
(9)
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Rating: 4 stars
10/16/2007
We absolutely love this. It's going to become a staple at our Shabbat dinners! The cranberries add a nice touch for the fall. Read More
(5)
Rating: 5 stars
09/09/2007
This was really good. I made it for my family on Passover and everyone loved it! I've gotten several requests for it since. Read More
(4)
Rating: 4 stars
11/02/2009
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. Read More
(4)
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Rating: 2 stars
01/25/2010
This is not what I had in mind when I read 'kugel'... This mushy mess cooked a lot longer than an hour - mostly because I was worried that it wasn't done; it was very watery. I didn't serve warm because I was afraid the whole thing would fall apart. The flavor was okay and my guests ate it - to my great surprise - but I thought it was just kind of a waste of craisins. Read More
(3)
Rating: 5 stars
12/07/2008
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! Read More
(3)
Rating: 5 stars
10/10/2008
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!" Read More
(3)