This recipe takes the best sweet-savory flavors of breakfast and combines them into one dish. We tweaked the classic British Toad in the Hole recipe to create an Americanized breakfast version. Mix together an easy batter of cornmeal, flour, milk, and eggs, and when you’re ready to eat, heat up a cast-iron skillet and the oven. Brown some breakfast sausages in the skillet, pour in the batter, drizzle with maple syrup, and let the whole thing bake up in the oven into one big sweet-savory pancake. Slice into wedges and serve with extra syrup and some home fries on the side.
Game plan: The batter can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Be sure to whisk it to recombine everything before using.