Toad in the Hole

  • Yield: 10 servings


3/4cup all-purpose flour
3/4cup fine yellow cornmeal
2tablespoons sugar
1/2teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1 1/4cups buttermilk
2 eggs
3tablespoons unsalted butter, melted, plus more for spreading on cooked pancakes
2tablespoons canola oil, plus more if needed
10 eggs


  1.  In a large bowl, sift together flour, cornmeal, sugar, baking powder, baking soda and salt. Whisk together buttermilk, eggs and melted butter in a bowl or liquid measuring cup. Add buttermilk mixture to dry ingredients and whisk just until combined.
  2. Preheat oven to 300F.
  3. Heat a large heavy-bottomed skillet over medium heat and lightly coat with canola oil. Ladle 1/4  cup batter into pan for each pancake, cooking only a few at a time. Cook until bubbles on the top burst and the bottoms are golden brown, about 1 1/2  minutes. Flip pancakes and cook about 30 second (undercooked on the second side.
  4. With a small biscuit cutter, remove the center from each pancake. Butter the slightly undercooked side of each pancake and place in skillet, butter side down. Crack an egg into each pancake hole. Cook until egg is set and pancake is a rich golden brown on the bottom, about 2 minutes. Transfer to a warmed serving plate. Serve hot or warm with sorghum, cane or maple syrup.

Recipe reprinted with permission from Virginia Willis’ Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company (Ten Speed Press, 2011).