Cornmeal Scrapple

In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from heat; stir in sausage. Pour into a greased 8x4x2-in. loaf pan (pan will be very full). Cover with plastic wrap and refrigerate.

To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with syrup if desired. Yield: 6 servings.