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In a mortar, pound the sage, oregano, and thyme together until coarsly ground.
In a pan, fry the onion in the olive oil until translucid, add the garlic powder, and the spices.
Stir for a few seconds and then add the corned beef.
Salt and pepper to taste.
Stir-fry for a few minutes.
Pour the water into the beef mixture.
Slowly incorporate the cornmeal in batches and the flour while mixing well.
Continue stirring energically for about 10-15 minutes until the mixture starts to detach from the pan and form a ball.
Put the mixture into a greased loaf pan, flaten and shape.
Chill for at least 12 hours.
The next day, remove from the tin and cut into 1 ½ cm slices.
Toss the scrapple into the breadcrumb dressing and fry in oil or butter until golden.