Taste of Home offers an easy cornmeal scrapple recipe on its website. The recipe requires 20 minutes of prep time, some chilling time and 10 minutes of baking time. It serves six people.
To make easy cornmeal scrapple, combine 1 cup white or yellow cornmeal with 1 cup milk and 1 teaspoon each salt and sugar in a saucepan. Gradually stir in 2 3/4 cups of boiling water. Cook the mixture, stirring until it is bubbly and thick. Reduce the heat, cover the saucepan, and cook it for 10 minutes longer or until it is very thick. Stir occasionally.
Remove the mixture from the heat. Stir in 8 ounces of cooked, drained and crumbled bulk pork sausage. Pour the entire mixture into a 7 1/2-inch by 3 1/2-inch by 2-inch loaf pan. Cover the pan with plastic wrap, and place it in the refrigerator until it is time to serve.
When ready to serve, unmold it from its pan, and cut it into 1/3-inch slices. Roll each slice in all-purpose flour, and melt 2 tablespoons of butter in a skillet. Fry the scrapple in the melted butter over medium heat. Allow it to brown on both sides. Serve the scrapple with maple syrup.