Old-Fashioned Scrapple

Wonderful for breakfast sure beats the stuff sold in stores! Cooking times include chilling time.

• Ready In: 4 hrs 30 mins
• Serves: 12

Ingredients

• 1  lb  cooked boneless pork loin, chopped
• 1  cup cornmeal
• 14 1⁄2 ounces chicken broth
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon salt
• 1⁄2 cup all-purpose flour
• 1⁄4 teaspoon pepper
• 2  tablespoons  vegetable oil, more
•  vegetable oil, as needed

Directions

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.