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Nov 19, 2012 07:49 AM

savory corn kugel

does anyone have a savory corn kugel recipe?

obv, im posting here, vs on the home cooking board bc it needs to be kosher thanksgiving friendly, is pareve

I was thinking maybe something involving a lot of browned onions and maybe some kosher smoked spicy green peppers of some sort, and a combo of fresh corn, canned corn and creamed corn, and some corn flour?

something similar in flavor profile to this, which ive done for chanuka a few times, bc its a dairy meal by us, but without all the dairy, and without fake dairy

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  1. I made a cornbread with lots of corn kernels and fire roasted poblanos.
    Not exactly a kugel, but it was delivious

    5 Replies
    1. re: cheesecake17

      that is intriguing


      recipe please!

      1. re: shoelace

        Yes, definitely parve bc I served it with pulled brisket.

        I used the pioneer woman's cornbread recipe, and doubled it. Subbed almond breeze for milk.
        I used wegmans fire roasted poblanos, defrosted and squeezed dry and frozen corn. I added a little more flour to make up for using almond milk instead of milk and buttermilk.

        When I made it, I cut it into squares. Next time I'd probably bake it in a greased oven-to-table casserole dish.

        1. re: cheesecake17

          the almond breeze didnt give it a taste?

          thats why im scared of these nut milks, unless i want a nut flavor, which i dont want in a cornbread

          1. re: shoelace

            I use Almond Breeze all the time (plain, no vanilla), I don't find that it leaves any nutty taste at all. You could use rice milk, but I find that almond milk works just fine. You can also "clabber" almond or soy milk as a replacement for buttermilk. Just add a tablespoon of cider vinegar or two tablespoons of lemon. Recipes tell you it has to sit, but in reality the acid reacts to the milk right away.

            1. re: lburrell

              Nope, no flavor from the almond milk. I actually did clabber the almond milk to make fake buttermilk.

      1. The new issue of vegetarian times came today and it has a recipe for corn and poblano "latkes"

        7 Replies
        1. re: cheesecake17

          corn and poblano latkes??? yum

          im gonna ask around and see if anyone i know gets it

          1. re: shoelace

            It's actually a recipe for corn and red bell pepper latkes, though I imagine you could substitute poblanos for the bell peppers.

            Do you have a local library? Maybe they get the magazine.

            1. re: queenscook

              just got a text back from a friend who is going to scan and email me the recipe

              BUT, i dont love cooked red bell peppers, so now its feeling less promising

              1. re: shoelace

                Maybe I was thinking poblano because that's what I would use!
                I have the magazine if you'd like the recipe

                1. re: cheesecake17

                  That would be awesome, the scan was terrible, I think she just took a picture of it

                  1. re: shoelace

                    Corn latkes with red peppers

                    Vegetarian times
                    Dec 2012 page 61

                    These colorful latkes make a stunning presentation when served on a platter with toppings such as sour cream, diced tomatoes, chopped green onions, chopped cilantro or parsely, thinly sliced avocado, whole or sliced olives or hot sauce.

                    1 lb frozen corn kernels, thawed 3.5 c
                    1/2 c finely diced red bell pepper
                    2 green onions, white and green part chopped. 1/4 c
                    2 tb chopped cilantro or parsley
                    1/2 tsp dry oregano
                    1 pinch cayenne pepper
                    1/4 c flour
                    1 large egg
                    1 large egg white
                    1/4 c olive oil, plus more of necessary

                    1. Purée 3/4 cup corn in food processor until just a few small pieces remain. Transfer to a large bowl, and add bell pepper, green onions, cilantro, oregano, cayenne, flour, and half of remaining corn kernels. Seasons in salt and pepper, and fold in egg and egg white. Fold in remaining corn kernels.

                    2. Hat oil in large nonstick skillet over medium heat. Spoon 2 tb corn mixture into pan for each latke. Flatten with back of a spoon. Add 3-4 more latkes to pan and fry 2-3 minutes each side, until golden brown, turning carefully with 2 spatulas so oil doesn't splatter. Drain on paper towel lines plate. Repeat with remaining mixture, adding more oil as needed.

                    3. Serve latkes hot with desired toppings

                    1. re: shoelace

                      If you're near wegmans, they sell frozen fire roasted poblanos and fire roasted red peppers. I used the red peppers in shakshouka the other night and it cam out delicious

          2. Double the flavoring parts of the recipe (onions, garlic, cilantro, chiles) and add to a mixture of 2 cans corn kernels, 2 can "creamed" corn, 4 eggs and 4 TBS flour. Bake at 375 for about 30 minutes or until no longer jiggly when you give it a quick shake.