Instructions: In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.

Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Line an 8 x 8 x 2 inch baking pan or a 9 x 5 x 3 inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Un-mold; cut scrapple into squares. Combine flour and pepper; dust squares with flour mixture. In large skillet brown scrapple on both sides in a small amount of hot oil.

Serves 12.

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