Cornbread toad in the hole
- January 2018
- Serves 4-6
- 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.
- 35.8g (13.8g saturated)
- 48.6g (7.2g sugars)
- 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
- 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.
- 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.
- 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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