Mom's easy-to-make Scrapple

• 1 lb. ground pork
• 16 oz. chicken broth or pork broth
• 2 cups water
• 1 cup cornmeal
• 1/3 cup whole wheat flour (or substitute with our Einkorn Wheat Flour)
• 3/4 cup water
• 1 3/4 teaspoons Celtic sea salt
• 1 teaspoon pepper

To Prepare:

1. Brown the ground pork.  Then blend it in a food processor or blender until it’s a very fine texture.
2. Bring the meat, broth and water to a boil in a 2 quart kettle.
3. Mix the flour and 3/4 cup water together.
4. Add the flour mixture and salt and pepper to the meat mixture, stirring well.
5. Sprinkle the cornmeal slowly into the meat mixture, stirring constantly.
6. This will be a thick mixture.
7. Turn the temperature down and continue to simmer for 30 minutes, stirring often!
8. Stir and scrape often to keep it from sticking fast to the bottom of your kettle.
9. Pour the scrapple mixture into a bread pan.
10. Cool and refrigerate overnight or up to several days.

To Serve:

1. Run a knife around the edge of your pan to loosen.
2. Then dump out and slice into 1/4 inch slices. (If you don't want to use it all at once go ahead and freeze some for later)
3. Fry until browned on both sides and serve with eggs!