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Cornbread toad in the hole

Published: 21 Feb 18
Updated: 18 Mar 24

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.

Easy
January 2018

Test kitchen approved

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.

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

For 6

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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

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Method

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.