1 qt. water
8 Tbsp. butter, unsalted (I stick or 4 oz.)
2 1/2 tsp. salt
2 tsp. pepper
3/4 tsp. dirty spice mix (recipe follows)
1 clove garlic, finely chopped
2 c. cornmeal
2 c. sharp cheddar cheese, grated
1 1/3 c. corn kernels
1 1/3 c. black beans, canned, drained and rinsed
Bring to a boil water, butter, salt, pepper, spice mix and garlic. Whisk in cornmeal until thickened, 3 minutes. Reduce heat immediately or it will spatter dangerously. When cornmeal is porridge thick, whisk in cheese. Remove from heat, switch to a heavy wooden spoon and stir in beans and corn. Line a 9 x 5 loaf pan with plastic wrap. Pack in the scrapple. Smooth the top. Refrigerate overnight. Unmold scrapple by running a spatula around the edges. Invert onto a cutting board. Cut into slices 1/2-inch thick. Crisp the slices in a lightly oiled non-stick pan until golden on both sides. Warning: The corn may pop, and scorch the unprotected hand. Scrapple makes an excellent breakfast alongside eggs and spicy sausage. Or a nice lunch with stewed vegetables. Serves 8-10
Dirty Spice Mix
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoons dried oregano
1/4 cup dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
Toast: Heat a small, dry skillet over medium heat and toast paprika, cumin, thyme and oregano. Mix in remaining ingredients. Seal: Store in tightly covered container.
You can find Ina's at 1235 West Randolph Street in Chicago or online at breakfastqueen.com
