Anadama bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour.
Category: Northeastern United States cuisine
Due to its position between New York City and Philadelphia, many towns in New Jersey are bedroom communities of one or the other. As a result, the signature foods of both cities are very popular in their corresponding suburbs — pizza, bagels, pastrami, and submarine sandwiches in the New York Metropolitan Area communities of Northern and Central Jersey, and hoagies, cheesesteaks, soft pretzels, water ices, and scrapple in the Philadelphia Area towns of South Jersey. Several of these regional dishes have achieved popularity statewide.
For those who are not familiar with scrapple, which is also known by the Pennsylvania Dutch name “pon haus“, it is traditionally a mush of pork scraps and trimmings combined with polenta (cornmeal), wheat flour and spices. (The spices may include, but are not limited to: sage, thyme, savory and black pepper.) The mush is then formed into a semi-solid loaf, sliced and pan-fried.