Cornbread toad in the hole

Cornbread toad in the hole
  • Serves icon Serves 4-6
  • Time icon Hands-on time 20 min, oven time 25 min

We’ve put a twist on the classic toad in the hole by baking the sausages in a beautifully light and fluffy cornbread. Serve with veg and gravy for an easy weeknight meal.

Nutrition: per serving

Calories
631kcals
Fat
35.8g (13.8g saturated)
Protein
27.1g
Carbohydrates
48.6g (7.2g sugars)
Fibre
3.3g
Salt
2.3g
Calories
631kcals
Fat
35.8g (13.8g saturated)
Protein
27.1g
Carbohydrates
48.6g (7.2g sugars)
Fibre
3.3g
Salt
2.3g

For 6

Ingredients

  • 2 x 400g packs of British free-range pork sausages
  • 2 onions, sliced into wedges
  • Few fresh thyme sprigs
  • 1 tbsp olive oil
  • 150g polenta
  • 1 tsp caster sugar
  • ½ tsp bicarbonate of soda
  • 170g plain flour
  • 1½ tsp baking powder
  • 284ml buttermilk
  • 1 large free-range egg
  • 
25g unsalted butter

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Put the sausages and onions in a 23cm ovenproof frying pan. Season and add a few fresh thyme sprigs and 1 tbsp olive oil. Bake for 10 minutes.
  2. Mix the polenta, caster sugar, bicarbonate of soda, plain flour and baking powder in a mixing bowl. Add the buttermilk and egg and, using a wooden spoon, beat until smooth.
  3. Remove the sausages and onions from the pan and melt 
the unsalted butter in it. Add most of the polenta mix, then top with the sausages and onions, browned-side down. Spoon over the rest of the mix and bake for 20-25 minutes. Serve on its own, scattered with fresh thyme, or with a fresh tomato pasta sauce.

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