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.

photo-22 photo-23 photo-24

Advertisements

1 Comment

Filed under Food, Visit

One response to “Puddin’-and-hominy

  1. Becky bodeen

    I have loved hominy and puddin since I was a child. My dad would always fix it on Sundays for breakfast for us. He taught me how to make it and after he would cook the puddin he would then mix the hominy in the pan with the puddin and let them simmer for about 15 to 20 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s