Cornbread Toad in the Hole
This recipe I am sharing with you today is a twist on the traditional Toad in the Hole. For those of you who are not familiar with the dish, rich and meaty pork sausages are roasted in the oven with a Yorkshire pudding batter. It is usually served with a pile of mash and a delicious onion gravy. You can find my original recipe here. On that occasion I wrapped the sausages with streaky bacon. So yummy.
- 4 meaty pork sausages (about 200g/7 ounces)
- 1 medium onion, peeled and cut into wedges
- A good pinch of dried thyme, or one sprig of fresh thyme
- 1/2 TBS light olive oil
- Scant 1/2 cup (7 TBS/75g) cornmeal (polenta)
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 2/3 cup (85g) plain all purpose flour
- 6 fluid ounces (142ml ) buttermilk
- 1 medium free range egg, beaten
- 1 TBS butter
- salt and pepper to taste
- half a dozen cherry tomatoes (optional)
- Additional fresh thyme or parsley to scatter on top (optional)
Cornbread Toad in the Hole
- 4 meaty pork sausages (about 200g/7 ounces)
- 1 medium onion, peeled and cut into wedges
- A good pinch of dried thyme, or one sprig of fresh thyme
- 1/2 TBS light olive oil
- Scant 1/2 cup (7 TBS/75g) cornmeal (polenta)
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 2/3 cup (85g) plain all purpose flour
- 6 fluid ounces (142ml ) buttermilk
- 1 medium free range egg, beaten
- 1 TBS butter
- salt and pepper to taste
- half a dozen cherry tomatoes (optional)
- Additional fresh thyme or parsley to scatter on top (optional)
- Preheat the oven to 425*F/220*C/ gas mark 7. Put the oil in the skillet along with the onions and sausage. Season and add the sprig of thyme.
- Roast in the preheated oven for 10 minutes while you put together the batter for the cornbread.
- Whisk the flour, cornmeal, soda, baking powder, sugar, and salt together in a bowl. Whisk the buttermilk and egg in a beaker. Make a well in the dry ingredients and add the wet. Beat together until well combined.
- Take the skillet out of the oven and remove the sausage and onion. Add the butter to the pan and let it melt.
- Spoon in 2/3 of the cornmeal batter. Lay the sausages, browned side down, over top of the batter along with the onions. Spoon the remaining batter around them. Add the cherry tomatoes to the top, if using.
- Return to the oven and bake for a further 20 to 25 minutes. Scatter the thyme or parsley on top if using and serve warm.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/05/cornbread-toad-in-hole.html
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