Old-Fashioned Scrapple

The Stonewall Jackson Inn Bed & Breakfast

547 East Market Street , Harrisonburg, VA 22801 USA


  • 1 pound boneless cooked pork loin, chopped
  • 1 cup cornmeal
  • 1 (14.50-ounce) can chicken broth
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons vegetable oil, or as needed


  1. 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.
  2. Line an 8 x 8 x 2-inch baking pan or a 9 x 5 x 3-inch loaf pan with waxed paper, letting paper extend 3 to 4-inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight.
  3. Un-mold; cut scrapple into squares.
  4. Combine flour and pepper; dust squares with flour mixture.
  5. In large skillet brown scrapple on both sides in a small amount of hot oil. Makes 12 servings
About this recipe:

Old-Fashioned Scrapple