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Old-Fashioned Scrapple
Source: National Pork Board

"Scraps" of cooked pork that are mixed with ground cornmeal broth and seasonings.

Prep Time: 5 hours
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 122.8
Total Carbs 9.8 g
Dietary Fiber 1.3 g
Sugars 0.0 g
Total Fat 5.2 g
Saturated Fat 1.2 g
Unsaturated Fat 1.8 g
Potassium 155.2 mg
Protein 8.6 g
Sodium 430.1 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  Pork, cured ham, low sodium, cooked
1 cup  cornmeal
14 1/2 floz  fat free reduced sodium chicken broth
0 1/4 tsp  ground thyme
0 1/4 tsp  salt
0 1/2 cup  white all purpose flour
0 1/4 tsp  black pepper
2 tbsp  vegetable oil
  1. In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often.
  2. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
  3. 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.
  4. Spoon pork mixture into pan.
  5. Cover and chill in the refrigerator 4 hours or overnight.
  6. Unmold and cut scrapple into squares.
  7. Combine flour and pepper. Dust squares with flour mixture.
  8. In large skillet brown scrapple on both sides in a small amount of hot oil.

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