Prosciutto and Rosemary Cornmeal Cakes

Total Time
20mins
Prep
10 mins
Cook
10 mins

I love this savory and sweet breakfast. I cook my proscuitto first, as it is much easier to work with. See Crispy Crumbled Prosciutto

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Mix all ingredients together.
  2. Heat griddle over medium heat.
  3. Add a little butter to surface of griddle and ladle about 1/4 cup of batter onto griddle for each corn cake.
  4. Cook about 4 minutes on each side, until golden brown.
  5. Serve with honey or syrup.
Most Helpful

5 5

Thank you so much for my new breakfast treat! I love the way the tangy prosicutto and herby rosemary flavors offset the sweetness of the corn cake. These smelled so good while cooking that I ate one plain while waiting for the rest to cook- it didn't need the extra honey or syrup to make it tasty. I used your suggestion of precooking the prosciutto, which I did the day before, and it made it very easy to incorporate the meat into the batter. Thanks for a wonderful breakfast!