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Cornmeal Scrapple Recipe
Cornmeal Scrapple Recipe photo by Taste of Home

Cornmeal Scrapple Recipe

Publisher Photo
I grew up in a German-Dutch community and this dish was a favorite there. I like to eat scrapple in the wintertime, but my husband thinks it's perfect anytime. As he always says, "It really sticks to your ribs." —Mrs. Merlin Brubaker, Bettendorf, Iowa
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min.
MAKES: 6 servings

Ingredients

  • 1 cup white or yellow cornmeal
  • 1 cup milk
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2-3/4 cups boiling water
  • 8 ounces Jimmy Dean® Premium Pork Sausage Roll, cooked, drained and crumbled
  • All-purpose flour
  • 2 tablespoons butter
  • Maple syrup, optional

Nutritional Facts

1 serving (1 slice) equals 222 calories, 13 g fat (6 g saturated fat), 29 mg cholesterol, 608 mg sodium, 21 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7-1/2-in. x 3-1/2-in. x 2-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator.
  2. To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with maple syrup if desired. Yield: 6 servings.
Originally published as Cornmeal Scrapple in Country February/March 1992, p49

Nutritional Facts

1 serving (1 slice) equals 222 calories, 13 g fat (6 g saturated fat), 29 mg cholesterol, 608 mg sodium, 21 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Cornmeal Scrapple

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 8, 2012

"I have made this very recipe since it first appeared in TOH. Our friends and family especially enjoy this Cornmeal Scrapple for breakfast or for brinner with a side of ham and eggs...perfect!

Be sure to crumble fry the sausage very well, drain off any grease, and cook and stir the cornmeal mixture it until it's very, very thick. I line a loaf pan with plastic wrap and then pour in the scrapple. Place in the fridge over night to set."

MY REVIEW
Reviewed Aug. 31, 2011

"I grew up in Maine and Vermont (land of maple syrup) and scrapple was comfort food my mom would make on special mornings. I never learned how to make it myself. Thanks for the recipe!"

MY REVIEW
Reviewed Dec. 5, 2009

"My husband loved it..but hes half german..me on the other hand I didnt like it at all...To grainy,not enough flavor and it wouldnt stay together...Probaly will make again but make it a different way..."

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