corn meal | Tannachton Farm

I purchased this open pollinated corn seed from Welter’s Seed with the intent of actually planting it and harvesting a large crop. However, the reality is, i don’t have a corn planter and no one to plant a small plot, so now to find a use for these seeds. I decided we needed to eat them.

It’s just ridiculous some of the things i try. Here you can see i have to pregrind the corn because i only have a flour mill. The corn seeds are much too large to go through the mill. So, into the Ninja Magic Bullet first, then to the grinder. I set the mill on fine, so i’ve ended up with more like corn flour instead of corn meal.

Pre Ground corn seeds into my flour mill. As you can see, the corn won’t flow and bridges as it enters the grinding. So, i had to stay by to keep it poked down. This was a long and slow process.

Philadelphia Scrapple

Philadelphia Scrapple

Cooking time: about 4 hours Servings: 12-24 servings

INGREDIENTS:

2-3 lbs stewing hen (you’ll need about 6 cups of ground meat)
2 cups yellow cornmeal
1 teaspoon cayenne pepper (optional)
1 teaspoon sage
1 tablespoon salt
1 teaspoon white pepper (optional)
2 teaspoons black pepper

DIRECTIONS:

Slow cook stewing hen until tender. Remove meat from skin and bones and cut meat into pieces. Place meat back into cooking water with sage and cayenne pepper and simmer 2 to 3 hours. Drain and reserve stock.

Chop meat with a knife or food processor, being careful not to grind it too fine. Set aside.

(Note that i had already done all the above and just froze ground meat separately from plain chicken stock – i only add spices when ready to make this recipe)

Measure 5 cups of stock and return to pot. Bring to a simmer, add meat, cornmeal, salt, and peppers, then stir constantly until thick and smooth – about 15 to 30 minutes.

Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crispy on both sides.