Toad in a Hole
- 1/2 cup fine-ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter (1/4 stick)
- 14 uncooked breakfast sausage links (12 ounces)
- 3 tablespoons maple syrup, with more for serving
Whisk the cornmeal, flour, sugar, salt, and baking powder together in a large bowl. Add the milk and eggs and whisk until just combined and no streaks of flour remain; set aside. You could make the batter 1 day ahead and store it in an airtight container in the refrigerator or a cooler.
Heat a camping stove to medium or use the grill grate over a campfire.
Place a large cast-iron skillet on the stove or grate and heat until a drop of water sizzles and immediately disappears on the surface, roughly 5 minutes.
Add the butter and heat until foaming. Add the sausages and cook, turning occasionally, until browned all over and cooked through, about 12 to 15 minutes. Transfer the sausages to a large plate.
Whisk the batter again to recombine, then pour it into the skillet in an even layer. Arrange the sausages on top of the batter in an even layer and drizzle the measured maple syrup over the surface of the batter and sausages. Cover tightly with aluminum foil and cook undisturbed until the batter is puffed, cooked through, and golden brown on the bottom. It will be about 15 to 20 minutes.
Cut into wedges and serve immediately, with additional maple syrup on the side.
– Recipe courtesy of Chow.com