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Homesteader Scrapple

Source of Recipe


From "The Good Home Cookbook" by Richard Perry



List of Ingredients



• 8 cups water
  
• 2 cups yellow cornmeal
  
• 1 tablespoon salt
  
• 1½ to 2 cups chopped cooked pork or ham
  
• 3 tablespoons shortening or oil
  
• Topping of choice, such as apple butter, applesauce, honey, or pure maple syrup, to serve
  






Instructions



1. Bring 6 cups of water to a boil in a large saucepan.
   
   
2. Use a spoon to vigorously stir together the cornmeal, salt, and remaining 2 cups water in a medium bowl. Slowly stir the cornmeal mixture into the boiling water and use the back of the spoon to break up any lumps that may form. Stir slowly and constantly for at least 10 minutes, until the mixture has thickened. Stir in the pork.
   
   
3. Grease two 9 x 5-inch loaf pans and divide the cornmeal mixture between the pans. Refrigerate overnight.
   
   
4. In the morning, cut the scrapple loaves into ½-inch-thick slices.
   
   
5. Heat the shortening in a heavy skillet over medium-high heat and fry the slices until golden brown on both sides and the edges are crisp, about 8 minutes total. Serve the scrapple hot with your choice of topping.
   
   Serves 6 to 8