Updated: This corn pudding/ corn kugel recipe was originally shared when Hanukkah and Thanksgiving overlapped. But it’s a staple for our annual Thanksgiving table. My kids would kill me if I didn’t make the Thanksgiving Kugel!
We Jews know how to work a sweet potato, and casseroles are our happy place. Toss in Jewish holiday that embraces frying and dairy with a secular one featuring turkey and savory pies and what could go wrong?
Wondering what the difference is between a kugel and a pudding? According to Wikipedia a kugel is a pudding usually made with noodles or potatoes. We’ve extended that to include corn in our family. This recipe is inspired by noodle kugel, afterall.
I knew I would be featuring Corn Pudding on my Thanksgivukkah table. We call this dish our “Thanksgiving Kugel.”
My family would like it if this dish featured on my table every day. Call it corn pudding or call it corn kugel, it’s really a bit of a hybrid. Like a less sweet noodle kugel, without the noodles. My kids get corny when I even mention it. They will do almost anything for me if I make it. Need the garage cleaned? Corn Pudding. Want someone to vacuum and steam clean the stairs? You get the idea.
I try not to abuse the power of the Corn Kugel Pudding. It’s a special occasion dish, even though it’s incredibly easy to throw together.
Note: It’s incredibly rich, I won’t lie. But it’s also incredibly delicious and worth the splurge. The original recipe came from my friend Tali but we have doctored it a bit over the years and changed a few things to make it gluten free.
Tali’s Corn Kugel Recipe
- 1 15 oz canned corn (drain)
- 1 12 oz bag frozen sweet corn
- 8 oz cottage cheese container
- 16 oz sour cream
- 4 oz shredded cheese for recipe plus 4 oz for topping (recommend mozzerella or other mild cheese)
- 1/2 brick cream cheese, cut into half inch cubes
- 1/2 c gluten free cornbread mix of choice
- 4 large eggs beaten
- Salt & pepper