Cornmeal Scrapple
"I grew up in a German-Dutch community and this dish was a favorite there. I like to eat scrapple in the wintertime, but my husband thinks it's perfect anytime. As he always says, "It really sticks to your ribs." —Mrs. Merlin Brubaker, Bettendorf, Iowa..."
INGREDIENTS
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1 cup white or yellow cornmeal
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1 cup whole milk
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1 teaspoon sugar
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1 teaspoon salt
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2-3/4 cups boiling water
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8 ounces bulk pork sausage, cooked, drained and crumbled
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All-purpose flour
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2 tablespoons butter
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Maple syrup, optional
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