I am LOVING that someone started a thread with my name in it
and in a complimentary way!
We are not particularly heavy milchig eaters in my house. I make a delicious corn kugel typically pareve, but it can be made milchig by using milk or half and half, or even cream (just needs one cup of any of that). Preheat the oven to 350 degrees. Then mix together 2 cans of creamed corn, 1 cup of milk (I typically use Rich’s Pareve Creamer), 1 stick of butter, melted, 1/2 cup sugar (this is clearly NOT for the diet-conscious), add in 1 cup of flour, 1 teaspoon of baking powder, about 1 and 1/2 teaspoons of salt, a good shake of black pepper(I guess between 1/8 – 1/4 teaspoon),and 4 eggs, added in one at a time. This can all be done by hand. Now you will have a nice custardy batter. Pour it into a 9×13 lasagna type pan that has been liberally sprayed with Pam or Baker’s Joy (mix of oil and flour). Top the batter with two stacks of Hits type crackers (salted or unsalted is fine) coarsely crushed and mixed with one more stick of melted butter (Paula Deen would LOVE me for this!). Then, sprinkle evenly over the batter and bake for about an hour or until the top is a deep golden brown and the edges are coming away from the sides of the pan and/or the custard is firm to the touch. Check it after 45 minutes. To crush the crackers I put them in a very large ziplock bag and just use a can to roll over the crackers. Then I pour the melted butter (I always use margarine, because I keep it pareve)directly into the bag to mix it and sprinkle it from the bag. This keeps my hands nice and clean.
This recipe is my own creation, having made several types of corn kugels and not liked them. My sister gave me the original idea, but we made it TOTALL from scratch, even to making our own creamed corn. Too much of a potchke to do that, and a real time-waster, when the can of creamed corn is perfect for the recipe. My sister’s son actually told her he preferred MINE to hers, thus getting disinherited by her and back in my will :p
It happens to be delicious and mixes up very quickly. The house smells SO good when it’s baking. For the health-conscious who do not even like to use margarine over butter, I have made this with canola oil equivalent to just very slightly less than the two sticks of melted butter/margarine in the recipe, and though it comes out ok, I personally prefer the melted fat to the oil. The consistency is better. I never tried Rice Dream, almond milk, or other brands of Soy milk, so if anyone tries it, please let me know if it works in this recipe.
A freilichen, Lichtigen,Chanukah to all of us.
Everyone have a freilichen and lichtigen Chanukah