My corn kugel is one of my most popular recipes, and a go-to side dish for almost any meal (thank you BL for introducing me to it!). While I love the sweetness of this kugel, I recently made delicious savory pumpkin muffins, and decided I’d try a savory version of corn kugel too. If possible, I like this even better than the original! But don’t take my word for it 🙂 [P.S. I tried this with fresh rosemary in place of the sage and it was great!]
Savory Sage Corn Kugel
Servings
8 Servings
Ingredients
- 1 can creamed corn
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/4 cups gluten-free flour
- 2 Tbsp chopped fresh sage
Instructions
- Preheat oven to 350 degrees and grease 8-inch pie plate.
- In a bowl, mix together wet ingredients. In a separate bowl, mix together dry ingredients. With a whisk, stir dry ingredients into wet until well combined. Stir in sage.
- Pour into pie plate and bake for 20-25 minutes until bottom is browned and toothpick comes out clean.
- The cost: creamed corn: 1.49 sage: 1.39 pantry:
- Grand total: $3.88; serves 8
I am sorry it didn’t come out good, I don’t know what the problem could have been. Is it possible you used too much flour?
I’m not sure if this was a cooking time issue, but I followed the recipe and baked for 25 min (and it came out looking about right). It looked like the picture and sliced nicely, but it felt kind of like wallpaper paste in the mouth.
Yes! You can definitely use glutenous flour.
Will it work/bake just as well with flour that isn’t gluten-free, such as spelt flour or regular unbleached flour?
It’s more dense than cornbread, and not as crumbly in texture.
Is this like a cornbread?