Scrapple is commonly considered an ethnic food of the Pennsylvania Dutch, descendants of late 17th and early 18th century immigrants to Pennsylvania, Maryland, Virginia and North Carolina from southern Germany, eastern France (Alsace and Lorraine) and Switzerland. including the Mennonites and Amish.
Scrapple is something like a meaty fried polenta, cornmeal to which seasonings and relatively lean cooked meat, usually pork, have been added. The cooked mixture is poured into loaf pans and refrigerated overnight to stiffen. Then it is sliced and fried in a little butter, oil or bacon grease.
The scrapple is formed into loaves and allowed to cool thoroughly until set. Scrapple is typically cut into quarter-inch to three-quarter-inch slices and pan-fried in butter or oil until brown to form a crust. It is it is important to let each side brown thoroughly before attempting to turn it over or it will stick and fall apart. Scrapple is usually eaten as a breakfast side dish. It can be served plain or with either apple butter, ketchup, jelly, maple syrup, honey, or mustard. Scrapple freezes very well; just slice it and place in freezer bags.
You may have to fine tune your recipe, to arrive at the right degree of thickness to cook the cornmeal to have it as stiff as you like.