Cornbread toad in the hole recipe
We've put a twist on the classic toad in the hole by baking the sausages in a beautifully light and fluffy cornbread – it's a tasty midweek meal
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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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