Frenchie Toad in the Hole
Well, I decided to change it up a bit and make it a little Frenchie and easier to throw together on a whim. I wanted to use stuff we always have lying around the kitchen and was super tasty and not overtly unhealthy. Thus, my Frenchie Toad in the Hole was born!
Frenchie Toad in the Hole
Serves:4
Ingredients
1 box Cornbread Mix, dough prepared per the box (pretty sure it is eggs, water, and oil for my mix)
2 large onions, sliced
8 oz sliced mushrooms
2 oz Brie Cheese, sliced
2-3 Chicken Apple Sausages
1 teaspoon Herbs de Provence
3/4 teaspoon Cayenne
Salt and Pepper to taste
Directions
- Prepare the cornbread dough and set aside. Pre-heat the oven to the temperature on your box mix
- Add some oil to a large skillet and heat to medium-high. Once the pan is heated, add the onions and add some salt. When the onions start to become translucent, add the mushrooms, herbs and cayenne. They will take a while so you can let it be, just stir occasionally. The 'shrooms will emit a ton of water and you want the water to be all gone, then you know they are ready.
- Take your sausages and pick them with a fork all over, this allows the steam to escape and keeps the sausage intact. Spray a small skillet with cooking spray and heat to medium high, add the sausages. Turn over once in a while and cook for about 10-15 minutes. Make sure these are cooked all the way through because it is a raw poultry product. Let rest for a couple of minutes and slice into coins.
- Spray down a 8x8 or 9x9 baking dish with cooking spray to ensure easy removal. Spread in half of the cornbread mix in the bottom of the dish. Layer the Brie cheese, sausage, and onion/mushroom mixture like the above picture shows. Spread the remaining cornbread mix over the top and pop in the oven. Bake for the amount of time on your box mix - mine usually takes about 20 minutes. Voila - a very hearty and yummy meal!
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