Cornmeal Scrapple Recipe

4 6 5
Cornmeal Scrapple Recipe
Cornmeal Scrapple Recipe photo by Taste of Home
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Cornmeal Scrapple Recipe

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4 6 5
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.

Ingredients

  • 1 cup white or yellow cornmeal
  • 1 cup whole milk
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2-3/4 cups boiling water
  • 8 ounces bulk pork sausage, cooked, drained and crumbled
  • All-purpose flour
  • 2 tablespoons butter
  • Maple syrup, optional

Directions

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 7-1/2x3-1/2x2-in. loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator.
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 slice: 222 calories, 13g fat (6g saturated fat), 29mg cholesterol, 608mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 6g protein.

  • 1 cup white or yellow cornmeal
  • 1 cup whole milk
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2-3/4 cups boiling water
  • 8 ounces bulk pork sausage, cooked, drained and crumbled
  • All-purpose flour
  • 2 tablespoons butter
  • Maple syrup, optional
  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 7-1/2x3-1/2x2-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

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Reviews forCornmeal Scrapple

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MY REVIEW
Natalie User ID: 9215464 269612
Reviewed Jul. 17, 2017

"The consistency of the scrapple was not at all firm."

MY REVIEW
PrplMonky5 User ID: 6612040 245415
Reviewed Mar. 13, 2016

"I made this exactly as written. Unfortunately it didn't quite work out for me. I'm not 100% sure if it's because I didn't cook it long enough (even though I cooked it a bit longer than suggested and it was pretty thick), or if I tried to fry it up before it completely set. I gave it an hour alternating between the fridge and freezer and it was still pretty gelatinous. It didn't taste bad, it kind of reminded me of grits w/ pieces of sausage in it. I stuck it back in the fridge and I will try it again in a day or two. By then I should know if I didn't cook it long enough or if it just hadn't set. 5 stars for taste, but knocked down a star because I'm not sure where it went wrong. Will update once I've tried it again."

MY REVIEW
Peggie0203 User ID: 2074993 220253
Reviewed Feb. 11, 2015

"I added cayenne and chipotle chili pepper for a bit of heat and flavour. My son gave it thumbs up. It held together better than some I've made."

MY REVIEW
Linda Sue 47 User ID: 5827818 13708
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
Jehna User ID: 6180426 26308
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
whamff7989 User ID: 4574722 52820
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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