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Sweet Corn Kugel with Cranberries

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PREP TIME
10 min
COOKING TIME
60 min
TOTAL TIME
70 min
SERVINGS
10 servings
Dinner Jewish
Sweet Corn Kugel with Cranberries
Ingredients
  • 1 (10 ounce) can white corn, drained
  • 1 (11 ounce) can cream-style corn
  • 3 eggs
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 1 cup liquid non-dairy creamer
  • 2 tablespoons vegetable oil
  • 1/3 cup dried cranberries
Instructions
1
Preheat your oven to a moderate heat setting of 300 degrees Fahrenheit (or equivalently, 150 degrees Celsius).
2
Next, take a moment to prepare your baking vessel by coating it with a thin layer of cooking oil or non-stick spray, ensuring that the surface is evenly and thoroughly covered.
3
In a separate container, combine the white corn kernels, creamed corn, and eggs in a harmonious union. Utilize a mixing utensil to blend these ingredients until they are thoroughly incorporated and well combined.
4
Subsequently, combine the flour, salt, and sugar in a separate bowl. Introduce these dry ingredients into the corn mixture, stirring until they are fully incorporated and blended.
5
Add the creamer and oil to the corn mixture, stirring until these liquids are fully incorporated. Finally, incorporate the cranberries into the mixture, blending them in a gentle and even manner.
6
Pour the corn mixture into the prepared baking vessel, spreading it evenly across the surface to ensure uniform distribution.
7
Position the baking dish in a larger container or pan, filling it with approximately 1 inch of water.
8
Bake the corn mixture in the preheated oven for a period of 1 hour, or until it has reached a firm and solid consistency.