1,000 Jewish Recipes by Faye Levy

Author:Faye Levy
Language: eng
Format: epub, mobi
Publisher: Wiley
Published: 2011-03-09T05:00:00+00:00

Double-Corn Kugel

Makes 8 to 9 servings

Sweet corn and cornmeal give this moist kugel its good flavor. Yogurt and sour cream contribute a tangy note that balances the sweetness, making the casserole good as a brunch or supper entrée or as a not overly sweet dessert. Serve it topped with yogurt or sour cream. Poached or baked apples or fruit compote is a good accompaniment.

1 cup cornmeal

1 cup all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon salt

11⁄2 cups cooked or canned corn kernels, drained

1⁄2 cup cottage cheese

1 cup yogurt

1 cup sour cream, plus extra for serving

1⁄4 cup (1⁄2 stick) butter

1⁄2 cup plus 2 tablespoons sugar

3 large eggs, separated, or 2 large egg yolks and 4 large egg whites

1. Preheat oven to 350°F. Grease a square 9-inch baking dish. Mix cornmeal, flour, baking powder, and salt in a bowl. Mix corn kernels, cottage cheese, yogurt, and sour cream in another bowl.

2. Cream butter with 1⁄2 cup sugar in a large bowl with an electric mixer. Add egg yolks and beat until smooth. Stir in cheese mixture alternately with dry ingredients. Whip egg whites in a clean bowl until they form soft peaks. Beat in remaining 2 tablespoons sugar and beat until whites are stiff and shiny but not dry. Fold whites gently into corn mixture. Transfer to baking dish.

3. Bake 35 to 40 minutes or until a cake tester inserted in center comes out clean. Serve warm with sour cream.

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