Prosciutto and Rosemary Cornmeal Cakes

Submitted by Recipe Reader

"I love this savory and sweet breakfast. I cook my proscuitto first, as it is much easier to work with. See Recipe #239502"

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 8 pancakes
• Serves: 4

ingredients

• 1 (8 ounce) package Jiffy corn muffin mix
• 1 egg
• 2 tablespoons butter, melted
• 3⁄4 cup milk
• 1 tablespoon fresh rosemary, chopped
• 3 slices prosciutto, chopped
• ground black pepper
• butter, for griddle
• honey or maple syrup

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.

Reviews

[IngridH]

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!