I was looking for a lighter way to make toad in the hole that doesn’t require as much oil and came across this recipe, which uses cornbread in place of the usual yorkshire pudding batter. I baked this using frylight 1 calorie spray and it didn’t stick at all. The original recipe below calls for only 1 tbsp olive oil. More importantly, it tasted great!

Recipe from Delicious

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

Method

1. 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.
2. 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.
3. 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.