Ingredients for Prosciutto And Rosemary Cornmeal Cakes
- Jiffy Corn Muffin Mix
- 1 large egg
- 2 tablespoons melted butter + 1 tablespoon for cooking
- 1 cup milk
- Fresh Rosemary
- 1/2 cup cooked and crumbled prosciutto
- Ground Black Pepper
- Honey
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How to Make Prosciutto And Rosemary Cornmeal Cakes
- Preheat your griddle or large skillet over medium heat. Add 1 tablespoon of butter to the hot surface.
- In a medium bowl, gently combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 teaspoon dried rosemary, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup grated Parmesan cheese.
- Whisk together 1 cup milk, 1 large egg, and 2 tablespoons melted butter in a separate bowl.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
- Add the cooked and crumbled prosciutto (about 1/2 cup) to the batter and stir gently to incorporate.
- Ladle 1/4 cup of batter onto the hot griddle for each corn cake, leaving some space between each cake.
- Cook for 3-4 minutes per side, or until golden brown and cooked through. Reduce heat slightly if browning too quickly.
- Serve immediately with a drizzle of honey or your favorite syrup. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
46g
Fat
34g
Carbs
13g
