Cornmeal Scrapple

Total Time

Prep: 20 min. + chilling Bake: 10 min.


6 servings

Updated: Oct. 15, 2022
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
Cornmeal Scrapple Recipe photo by Taste of Home


  • 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.

Nutrition Facts

1 slice: 222 calories, 13g fat (6g saturated fat), 29mg cholesterol, 608mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 6g protein.