Corn Kugel Recipes

Steps:

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

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Spread uncooked noodles over bottom of prepared dish and sprinkle with raisins. Whisk eggs, sour cream, butter and sugar in large bowl until smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5 minutes.
• Mix cornflakes and brown sugar in bowl; sprinkle evenly over kugel.
• Bake kugel until set in center, about 1 hour. Cut kugel into squares. Serve warm or at room temperature.

Steps:

• Prepare kugel:
• Put oven rack in middle position and preheat to 350°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish.
• Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente. Drain well in a colander, then return to warm pot and add butter, tossing until noodles are coated.
• Whisk together milk, eggs, sugar, vanilla, and salt until combined, then whisk in sour cream. Stir in cottage cheese and pineapple and add to noodles, stirring to coat well, then spoon into baking dish.
• Make topping and bake kugel:
• Stir together cornflakes, sugar, and cinnamon and sprinkle evenly over noodles. Dot with butter and bake until kugel is set and edges are golden brown, about 1 hour. Let stand 5 minutes before serving.

Steps:

• In a Dutch oven over medium heat, cook the popcorn, sugar and oil until oil begins to sizzle. Cover and shake for 3-4 minutes or until popcorn stops popping., Transfer to a large bowl. Drizzle with butter. Add salt; toss to coat.

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch glass baking dish.
• Cook the egg noodles in boiling water with 2 tablespoons salt until just firm-tender.
• Drain well then transfer to a large bowl, and toss with 1/4 cup butter until the noodles are well coated.
• In a medium bowl whisk together milk, eggs, sugar, vanilla and salt until well combined, then whisk in sour cream.
• Stir in cottage cheese and pineapple, then add to the cooked noodles; mix with a wooden spoon to combine well.
• Transfer to buttered baking dish.
• In a bowl, mix together cornflakes crumbs, sugar and cinnamon.
• Sprinkle over the noodles in the dish.
• Dot with butter.
• Bake for about 1 hour or until the edges are golden brown and the kugel is set.
• Let stand for 10 minutes before slicing and serving.
• Delicious!