Published Jun 19th
Pareve Corn Kugel
Prep 10m Cook 1h Additional - Ready In 1h 10m
Servings 10 servings Calories 142.8

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.

Recipe Ingredients

  • 1 (10 ounce) can white corn, drained
  • 1 (11 ounce) can cream-style corn
  • 3 eggs
  • ½ cup all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 1 cup liquid non-dairy creamer
  • 2 tablespoons vegetable oil
  • ⅓ cup dried cranberries

Cooking Directions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking dish.
  2. 2 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.
  3. 3 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

  • Calories 142.8
  • Carbohydrate 18.3 g
  • Cholesterol 55.8 mg
  • Fat 6.8 g
  • Fiber 0.9 g
  • Protein 3.4 g
  • Saturated Fat 1.4 g
  • Sodium 573.7 mg
  • Sugar 8.1 g


  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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!
  5. 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!"
  6. We absolutely love this. It's going to become a staple at our Shabbat dinners! The cranberries add a nice touch for the fall.
  7. This was really good. I made it for my family on Passover and everyone loved it! I've gotten several requests for it since.
  8. I made this as a side dish for Thanksgiving. It was really delicious and I will certainly make it again.
  9. My mom said it best. "If Dad went for 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 - Read more ...