Scrapple Recipe With Ground Pork: Savory Breakfast Pie With Crispy Cornmeal Top

This scrapple recipe with ground pork delivers crispy, savory breakfast perfection in under 30 minutes—no fancy skills required. My grandmother used to make it for Sunday mornings, and I’ve perfected her method for home cooks.

The secret? A golden cornmeal crust that encases tender pork and vegetables, creating a dish that’s both comforting and impressive.

The magic happens when you mix ground pork with cornmeal, onions, and spices, then bake it until the top turns golden and crispy. This isn’t your typical breakfast—it’s a hearty, flavorful pie that pairs beautifully with eggs, gravy, or even just a pat of butter.

The texture contrast alone makes it worth trying.

What you’ll end up with is a crispy-edged, tender center that’s packed with savory flavor. The cornmeal crust adds a satisfying crunch, while the pork mixture stays juicy and flavorful. It’s the kind of breakfast that feels like a hug from your favorite cook.

Perfect for weekend brunches or weeknight dinners, this scrapple is versatile enough for any meal. Let’s get started—your kitchen will smell amazing in no time.

Ingredients for scrapple recipe ground pork

Golden crust meets tender pork—here’s what you’ll need for that perfect scrapple texture.

The ground pork is the heart of this scrapple, so pick the freshest cut you can find. Many butchers grind pork specifically for scrapple—ask at your local shop or grab it from the meat counter. If you’re using frozen pork, thaw it overnight in the fridge. The cornmeal is non-negotiable for that crispy top—Bob’s Red Mill or King Arthur are my go-tos, but any fine grind will work. For the crust, you’ll want a mix of cornmeal and flour to get that satisfying crunch without it being too dense. Pro tip: Toast the cornmeal in a dry pan for 2 minutes before mixing—it adds a nutty depth that takes this dish to the next level.

No fresh parsley? Dried parsley at one-third the amount works in a pinch, though fresh is ideal for garnish. Short on milk? Heavy cream or buttermilk both work beautifully—they just give a slightly richer flavor. If you can’t find kosher salt, Diamond Crystal is a great alternative, but adjust to taste since it’s finer. The baking powder might seem small, but trust me on this—it’s what gives that crispy, almost cracker-like crust. If you’re feeling adventurous, swap half the cornmeal for crushed cornflakes—they add a delightful crunch that’s worth the extra minute in the food processor.

This scrapple reheats like a dream—just pop it in a 350°F oven for 10 minutes to crisp up the edges again. It keeps well in the fridge for 4 days, though I’ve never had leftovers that long. For meal prep, slice it into squares and freeze between parchment paper for up to 3 months. The crust gets even crunchier after reheating, so don’t skip this step if you’re serving it cold. Store any extra pork mixture separately if you’re not using it all—it freezes beautifully for future scrapple batches.

Step-by-step instructions for scrapple recipe with ground pork

Here’s how to make this savory breakfast pie with a golden, crispy cornmeal crust.

In a large skillet over medium-high heat, cook the 1.5 lb ground pork until it loses its raw color and begins to brown—about 5-7 minutes. Break it up with a wooden spoon as it cooks to ensure even browning. This step develops deep flavor and removes excess moisture.

Add the diced yellow onion and continue cooking for another 3-4 minutes until the onions soften and become translucent. The mixture should look moist but not wet—this prevents a soggy scrapple. Season immediately with 1.5 tsp salt, 0.5 tsp ground black pepper, and 0.5 tsp garlic powder, mixing well to distribute the spices evenly. Let the mixture cool slightly before proceeding.

In a medium bowl, whisk together the 1 cup cornmeal, 0.5 cup all-purpose flour, 0.5 tsp baking powder, and 1.5 tsp salt. This dry mixture forms the foundation of your crispy crust. In a separate bowl, beat the 2 whole large eggs until frothy, then whisk in the 0.5 cup milk to create a smooth binder.

Combine the wet and dry ingredients, stirring just until everything is evenly moistened. The batter should hold its shape when scooped—if it’s too loose, add 1-2 tablespoons of cornmeal. Spread half of this mixture into a 9-inch cast-iron skillet or pie dish (lightly greased with 1 tbsp melted unsalted butter), pressing it firmly but evenly into the bottom. This layer will form the crispy crust of your scrapple.

Spread the cooked pork and onion mixture evenly over the crust, pressing down gently to compact it. This ensures even cooking and prevents a hollow center. Sprinkle the remaining crust mixture over the top, creating a second layer that will crisp beautifully. Use the back of a spoon to smooth the surface—it doesn’t need to be perfect, just evenly distributed.

Bake in a preheated 375°F oven for 25-30 minutes, until the top is deep golden brown and the edges pull away slightly from the pan. The scrapple is done when the center feels firm to the touch and the crust is crisp—no need to overbake. If the top browns too quickly, tent loosely with foil after 15 minutes to prevent burning.

Remove the scrapple from the oven and let it rest for 10 minutes—this allows the layers to set and makes slicing easier. The crust should be crispy and crunchy while the pork filling remains tender and savory. Use a sharp knife to cut into 4 equal servings, garnishing each with 0.25 cup chopped fresh parsley for a pop of color and freshness.

Serve immediately with maple syrup or sautéed apples for a classic pairing. The contrast of sweet and savory makes this scrapple a hearty, satisfying breakfast that’s perfect for chilly mornings. Store leftovers in the refrigerator for up to 3 days—reheat in the oven at 350°F for 10-15 minutes to restore crispiness.

Wine and beer pairings for scrapple recipe ground pork

Classic Breakfast Beer

Scrapple’s savory, slightly sweet flavors pair beautifully with a crisp, light beer that won’t overpower its rich taste. I reach for a Pennsylvania-style lager like Yuengling—its malty sweetness and subtle caramel notes complement the cornmeal crust without competing.

For a more modern twist, try a wheat beer such as Blue Moon—the citrusy brightness cuts through the pork’s richness. 🍺

Bold Red Wine Contrast

If you’re serving scrapple for brunch or dinner, a medium-bodied red wine like Pinot Noir or Chianti adds an unexpected but delicious contrast. The wine’s acidity and earthy undertones balance the dish’s heartiness, while its fruitiness shines through the pork’s savory notes.

I like to chill it slightly for a refreshing sip.

Coffee or Spiced Tea

For a non-alcoholic pairing, a strong black coffee or spiced chai tea works wonders. The bitterness of coffee enhances the scrapple’s savory depth, while chai’s cinnamon and cardamom notes echo the dish’s warm spices. I often serve both at my Sunday brunches—it’s a crowd-pleaser!

Sweet Cider or Hard Apple Cider

If you’re leaning into a rustic, autumnal vibe, hard apple cider like Angry Orchard or a sparkling cider adds a crisp, slightly tart contrast. The apple’s natural sweetness balances the scrapple’s saltiness, making each bite feel like a cozy hug. Perfect for fall gatherings or weekend breakfasts!

Whiskey or Bourbon (For Adventurous Palates)

For a bolder pairing, sip on a smooth bourbon or rye whiskey—the caramel and vanilla notes in the whiskey mirror the scrapple’s cornmeal crust. I recommend a small glass of bourbon (like Maker’s Mark) to sip alongside a warm slice of scrapple.

The smoky warmth of the whiskey elevates the dish to next-level comfort food.

Frequently asked questions