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Corn Meal Scrapple

A dish of pig's head meat mixed with corn meal, cooked in broth and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sage and corn work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 143 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Corn Meal Scrapple

Ingredients

Directions

Prepare the broth

  1. Cook the pig's head in water until the meat can be easily removed from the bone.

  2. Remove the meat and let the broth cool; skim off the fat.

  3. Reduce the broth to about 2 quarts, or add water to reach this amount.

Make the scrapple

  1. Cook the corn meal in the broth.

  2. Add the finely chopped meat and seasonings.

  3. Pack the mixture into granite bread tins.

Serve

  1. Cut into slices and fry until golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sage + corntop 12% of all pairs
    Smell alikemoderate
    Cooked together143 recipes

    Shared aroma: 2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pig's head
Provides meat and gelatin-rich broth that gives the scrapple its body and savory flavor.
Corn meal
Thickens the broth as it cooks and sets the mixture so it can be sliced and fried.

The step that matters

Cook the corn meal in the broth. Corn meal must cook long enough to swell fully and thicken; undercooked meal stays grainy and will not set firmly when cooled and sliced.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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