Ingredients

Instructions

  1. In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.
  2. Bring to a boil, stirring often.
  3. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
  4. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan.
  5. Spoon pork mixture into pan.
  6. Cover and chill in the refrigerator 4 hours or overnight.
  7. Unmold; cut scrapple into squares.
  8. Combine flour and pepper; dust squares with flour mixture.
  9. In large skillet brown scrapple on both sides in a small amount of hot oil.
  10. Serves 12.