Recipe Remix: Savory Sage Corn Kugel

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

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

Directions:

  1. Preheat oven to 350 degrees and grease 8-inch pie plate.
  2. 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.
  3. 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: <1.00

Grand total: $3.88; serves 8

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