Cornmeal scrapple is a traditional dish that originated in Pennsylvania Dutch country and has become a beloved breakfast staple in many parts of the United States. This humble dish combines cornmeal, cooked pork sausage, and a touch of sweetness to create a hearty and flavorful loaf. Served sliced and fried until crispy, cornmeal scrapple offers a unique texture and taste that is both comforting and satisfying.

Cornmeal scrapple has its roots in Pennsylvania Dutch cuisine, which is known for its hearty and practical dishes. Originally a way to utilize leftover scraps of pork, including offal and trimmings, scrapple was created as a means of reducing waste and making the most of available ingredients. The addition of cornmeal and seasonings transformed the scraps into a savory loaf that could be sliced and cooked.

In rural Pennsylvania, where self-sufficiency was key, families would often raise their own pigs and process them in the fall. Scrapple-making was a common practice during this time, allowing families to use every part of the pig and create a long-lasting and nourishing dish for the winter months.

Over time, cornmeal scrapple gained popularity beyond Pennsylvania Dutch country and became a regional favorite in areas like the Mid-Atlantic and the American South. Today, it can be found in diners and breakfast joints, offering a taste of tradition and a glimpse into the history of early American settlers.

Cornmeal scrapple is a delicious and versatile dish that can be enjoyed for breakfast or as part of a hearty brunch. Its crispy exterior and tender interior, along with the savory flavor of the sausage, make it a comforting and satisfying addition to any meal. Whether you’re seeking a taste of Pennsylvania Dutch tradition or simply looking for a new breakfast experience, cornmeal scrapple is sure to delight your taste buds.

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
• 2¾ cups boiling water
• 8 ounces bulk pork sausage, cooked, drained, and crumbled
• All-purpose flour
• 2 tablespoons butter
• Maple syrup (optional)

INSTRUCTIONS

1. Prepare the cornmeal mixture:
   • In a saucepan, combine the cornmeal, milk, sugar, and salt.
   • Gradually stir in the boiling water.
   • Cook and stir over medium heat until thickened and bubbly.
   • Reduce the heat and cook, covered, for an additional 10 minutes or until very thick, stirring occasionally.
2. Add the sausage and chill:
   • Remove the cornmeal mixture from the heat.
   • Stir in the cooked and crumbled pork sausage.
   • Pour the mixture into a greased 7½ x 3½-inch loaf pan (the pan will be very full).
   • Cover the pan with plastic wrap and refrigerate until firm.
3. Slice and coat with flour:
   • Once the cornmeal scrapple is firm, remove it from the loaf pan.
   • Cut the scrapple into ⅓-inch thick slices.
   • Dip both sides of each slice in all-purpose flour, shaking off any excess.
4. Fry the scrapple:
   • In a skillet, melt the butter over medium heat.
   • Place the coated scrapple slices in the skillet and brown them on both sides until crispy.
5. Serve and enjoy:
   • Once the scrapple is golden brown and crispy, transfer it to a serving plate.
   • Serve the cornmeal scrapple warm, accompanied by maple syrup if desired.