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.
Reid Yellow Dent Open Pollinated CornIt’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.
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.
Whilst stirring, you may need to break up clumps of corn mealWhilst stirring, you may need to break up any clumps of corn meal.The mixture needs to be thick to hold together once you’ve removed from pan.Refrigerate or cool outside like i did here since it’s colder outside than in the frig anyway!
No need to grease or butter the loaf pan, but definitely sliding a knife around the edge to loosen really helps it ease out of the pan.I’m using beef fat here for frying, but butter or olive oil works just as well.
Fry on low-medium heat, then carefully flip to reveal this crispy brown side, fry the other side, then ready to serve.Philadelphia Scrapple with egg – this is just a terrible photo, but you get the idea. Notice the pale yolk on our farm egg – that’s a winter egg. No green grass out there now.Despite the savory aspect of scrapple, you may enjoy just a smidgen of syrup on this. Try it on just a corner. We are so fortunate to buy pure maple syrup from our neighbor – Coyote Orchard, Purdin, Missouri.Almost all gone! Yum!