Toad. In the Hole.
OK...............
I read the ingredients and the directions and decided I shouldn't dismiss the recipe solely because it had a ridiculous name.
I'm mature like that.
Apparently, the origin of the name is very vague... some seem to think it's as simple as the sausage resembling a toad poking it's head up out of a hole. (But I still must ask, why a toad? Why not something cuter?)
Today after church, I came home and decided it was time to make this little guy for lunch. It was relatively easy, it basically worked (meaning, my tweaks to make it gluten free) AND it was really yummy.
The key to Toad in the Hole is the maple syrup. Don't skip this part... and DON'T grab your Aunt Jemima or Mrs. Butterworth's, either. For this... you need the real deal. Wouldn't hurt to warm it, either, before drizzling it on the finished product and digging in. Just sayin'.
I found my new "go to" brunch recipe... fast and easy and really delicious. Look past the name and give it a try.
Trust me. You'll find a new friend in that ol' Toad.
Gluten Free Toad in the Hole
1/2 cup fine ground cornmeal (I used Quaker)
1/2 cup gluten free flour blend (I used King Arthur)
1 Tbsp sugar
1 tsp salt
1/2 tsp baking powder
1 cup milk
2 eggs
2 Tbsp butter
10-12 uncooked breakfast sausage links
3 Tbsp pure maple syrup, plus more for drizzling after baked
In a medium bowl, stir together the cornmeal, flour, sugar, salt and baking powder. Add the milk and eggs and whisk to completely combine.
Preheat the oven to 375 degrees.
Melt butter in a large cast iron skillet over medium heat until the butter foams. Add the sausages and cook, browning on all sides, about 10 minutes. Remove from pan and place on a large plate.
Whisk the cornmeal batter again, then pour into the same skillet. Arrange the sausages on top of the batter and drizzle the 3 Tbsp of maple syrup all over the top. Transfer the skillet to the preheated oven and bake until the batter puffs and is set in the middle, 15-20 minutes.
Remove from the oven, cut into wedges, drizzle with more maple syrup and serve immediately.
