Prosciutto and Rosemary Cornmeal Cakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I love this savory and sweet breakfast. I cook my proscuitto first, as it is much easier to work with. See Crispy Crumbled Prosciutto 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.
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