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Ingredients
1 Pound boneless pork, cooked & chopped
1 Cup cornmeal
1 (14 1/2 oz) Can chicken broth
1/4 Teaspoon thyme
1/4 Teaspoon salt
1/4 Teaspoon pepper
1/2 Cup all-purpose flour
3 Tablespoons oil
Instructions
In a large saucepan combine the pork, cornmeal, broth, thyme and salt. Bring to a boil stirring often. Reduce the heat and simmer about 2 minutes or until the mixture is very thick: stirring constantly. Line an 8� square pan with wax pepper, letting the paper extend 3� to 4� above sides of pan. Spoon the pork mixture into the pan. Cover and chill for 4 hours or overnight. Un-mold pork mixture from the pan and cut into 12 squares. Combine the pepper and flour; dust the squares with the flour mixture. In a large skillet brown the scrapple on both sides in hot oil. Adding more oil if necessary.