Gruel
Written by
Hey Bud,
Gruel is a dish that probably gets made every 1-2 months. It was first brought to a family Christmas Eve party sometime in the 90s. It was a huge hit and has been a family staple ever since. It’s essentially a corn casserole. It’s sweet and gooey. We started calling it gruel because you slop it on your plate, and it doesn’t look very appetizing, but it is. There is some debate on who named it Gruel, but regardless of who came up with the name, it stuck.
It was also an immediate hit when I made it for your Chinese grandparents sometime in 2016. Even though it is a giant casserole, there isn’t much left when dinner is over. The flavor must be universally appealing.
The best thing about this dish is its simplicity. Most of the ingredients are always on hand.
Gruel
Equipment
- Large Mixing Bowl
- 9" x 13" Baking Pan
Ingredients
- 1 stick Margarine (½ cup)
- 1 package Corn Muffin Mix (8.5 oz) like Jiffy
- 1 cup Sour Cream
- 1 Egg
- 1 can Regular Corn (15.25 oz) drained
- 1 can Cream of Corn (15.25 oz)
- Oil or Non-Stick Spray for greasing pan
Instructions
- Preheat oven to 375°
- Melt margarine
- In a large mixing bowl, combine Muffin Mix and Margarine
- Once combined, add Sour Cream and Egg
- Stir until it has a creamy consistency
- Then add drained Corn and Cream Corn. Stir until incorporated
- Grease a 9" x 13" baking pan
- Pour mix from bowl into baking pan. Make sure it is spread evenly.
- Bake for 45 minutes. It should turn a nice golden color and slightly browned around the edges.
- Let cool for about 10 minutes and serve
