Making the Most of the End of summer

This shabbat will feature, among other things, a corn kugel - one of my favorite "two minutes to the oven - everyone loves it" recipes - but instead of the usual canned corn, I will use fresh, sweet corn, cooked fresh for the kugel. Even adding that step, which I'm sure will make the kugel even better, it's still simple as could be sure to be a favorite.

It's a particularly good winter recipe, as it gets even better as it sits in the low oven for hours, turing gold brown and crispy chewy at the edges..

Corn Kugel

2 tablespoons melted margarine

2 cans creamed corn

1 can corn kernels (or about 1 1/2 cups fresh cooked corn)

3/4 cup soy milk

3 eggs

1/2 cup flour

2 tablespoons sugar

Whisk together all ingredients. Pour into greased 9 x 13 baking pan. Bake at 375 degrees at least an hour.