Puddin’-and-hominy

My favorite local food from this part of Maryland and adjacent Pennsylvania is puddin’-and-hominy. Puddin’ consists of cooked-down meat scraps that is a lot like scrapple without the grain filler and is too strong-tasting to eat by itself (for me at least). Instead you cook it alongside something starchy, the preferred vehicle being cooked white hominy, which is very bland by itself. Combine some of each on a fork and suddenly you have something much better than either one alone. (It helps if you already love scrapple, as I do.) Not sold in chain stores, so far as I’ve seen, but common at firehouse breakfasts and available at better local markets such as Wagner’s in Mt. Airy and Trout’s in Woodsboro. More here.

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