The southern name for scrapple is livermush.
Livermush is a dish that is prominent in North Carolina and other parts of the South which includes pork liver and is also thickened with cornmeal.
Livermush is a very similar dish to scrapple but they are different.
Although both livermush and scrapple are made from cornmeal and pork scraps, livermush most specifically includes pork liver in it's recipe.
And pork liver is often optional or even absent in other regional scrapple recipes and varieties.
Scrapple also has strong ties to the Philadelphia region and Pennsylvania Dutch communities and livermush is considered a Southern dish and most particularly a North Carolinian dish.
Livermush is also described as having a strong and dense flavor as a result of the inclusion of the pork liver.
Other similar dishes for scrapple and livermush are Goetta which is found in Ohio and substitutes oats for cornmeal as the binder.
Pon haus is the Pennsylvania Dutch name for scrapple.
And Souse and Head cheese are other similar dishes that involve preserved pork parts, although it's distinct from scrapple or livermush.