Recipe by Chef Shadows
Wonderful for breakfast sure beats the stuff sold in stores! Cooking times include chilling time.
Top Review by Andi of Longmeadow Farm
You have a winner with this. Beyond tasty, an indescribable tastiness. Crispy on the outside, warmed and softened in the middle. We have a bit left for next Saturday morning, however; my Dad, Dennis and myself pretty much devoured this right on the spot. I made this the evening before, it was easy enough to put together, and followed the recipe exactly. I did however; use the food processor to blend everything up and made a pork/cornmeal, thyme and broth gruel. Perfect. I let it rest in fridge overnight, and was able to cut it easily into 1/4 " slices. I fried it up with some (don't tell anyone!) bacon grease and a bit of oil for the sizzle. Outstanding Chef Shadows... love, love recipes such as this. Thank you!
- 1 lb cooked boneless pork loin, chopped
- 1 cup cornmeal
- 14 1⁄2 ounces chicken broth
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon pepper
- 2 tablespoons vegetable oil, more
- vegetable oil, as needed
Directions See How It's Made
- In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.
- Bring to a boil, stirring often.
- Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
- Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan.
- Spoon pork mixture into pan.
- Cover and chill in the refrigerator 4 hours or overnight.
- Unmold; cut scrapple into squares.
- Combine flour and pepper; dust squares with flour mixture.
- In large skillet brown scrapple on both sides in a small amount of hot oil.
- Serves 12.