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Nut Scrapple

A cornmeal and hominy mixture with nuts, baked, chilled, sliced, and fried, served with or without syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Corn and meat work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 414 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Nut Scrapple

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the mush

  1. Cook the corn meal and hominy in boiling water for 20 minutes in a double boiler.

  2. Add the salt and continue cooking until the mixture absorbs all the water.

  3. Stir in the chopped nuts and pour the mixture into a greased dish.

  4. Refrigerate until cold.

Slice and fry

  1. Cut into slices.

  2. Fry the slices.

  3. Serve with or without syrup.

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. Corn + meattop 17% of all pairs
    Smell alikemoderate
    Cooked together414 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Corn meal
Forms the thick body of the scrapple as it cooks and sets.
Hominy
Adds soft, tender grains that give the mush body and texture.
Nut meats
Add richness and a nutty flavor to the mush.

The step that matters

Cooking until the water is fully absorbed. Corn meal must thicken fully so the mixture sets firm when chilled. If it is left too wet, the slices will be soft and may fall apart when fried.

“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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