Prosciutto and Rosemary Cornmeal Cakes

Elevate your breakfast or brunch game with these Prosciutto and Rosemary Cornmeal Cakes, a savory delight that marries rustic charm with gourmet flair. Crafted with fine or medium grind cornmeal, freshly chopped rosemary, and a generous sprinkle of Parmesan cheese, these golden cakes are infused with rich umami thanks to finely chopped prosciutto. The batter comes together effortlessly, blending pantry staples like all-purpose flour and baking powder with milk, melted butter, and a single egg for a tender, moist texture. Cooked to crispy perfection on a skillet, these 3-inch rounds are versatile enough to serve as a standalone dish or as an accompaniment to eggs or soups. Garnish with extra rosemary for a fragrant finish, and consider adding a dollop of crème fraîche or a drizzle of honey for a sweet-savory twist. Perfect for busy mornings or leisurely weekend gatherings, these cornmeal cakes bring gourmet elegance to your table in just 35 minutes.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Cornmeal (fine or medium grind)
• 0.5 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 tablespoon Fresh rosemary, finely chopped
• 0.5 cup Parmesan cheese, grated
• 3 ounces Prosciutto, finely chopped
• 1 large Egg
• 1 cup Whole milk
• 3 tablespoons Unsalted butter, melted and slightly cooled
• 2 tablespoons Olive oil (or additional butter) for cooking

Directions

Step 1

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. Mix in the chopped rosemary and grated Parmesan cheese until evenly distributed.

Step 2

In a separate bowl, whisk together the egg, milk, and melted butter until well combined.

Step 3

Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to maintain a tender texture.

Step 4

Fold in the chopped prosciutto, ensuring it is evenly distributed throughout the batter.

Step 5

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of olive oil or butter to the pan and swirl to coat the surface evenly.

Step 6

Spoon about 1/4 cup of batter for each cornmeal cake onto the skillet, leaving space between each one. Use the back of a spoon to spread the batter into approximately 3-inch rounds.

Step 7

Cook the cakes for 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges look set. Carefully flip each cake and cook for an additional 2-3 minutes, or until golden brown and cooked through.

Step 8

Transfer the cooked cakes to a plate lined with paper towels and keep warm while repeating the process with the remaining batter. Add more olive oil or butter to the skillet as needed.

Step 9

Serve the cornmeal cakes warm, garnished with extra rosemary and Parmesan if desired. They pair well with a dollop of crème fraîche or a drizzle of honey for a sweet-and-savory twist.

Nutrition Facts

Serving size	(684.7g)

Amount per serving	% Daily Value*
Calories	1832.5

Total Fat 110.6g	0%
Saturated Fat 47.3g	0%
Polyunsaturated Fat 2.2g
Cholesterol 442.5mg	0%
Sodium 4437.0mg	0%
Total Carbohydrate 155.3g	0%
Dietary Fiber 10.5g	0%
Total Sugars 12.7g
Protein 67.0g	0%

Vitamin D 161.1IU	0%
Calcium 791.7mg	0%
Iron 7.3mg	0%
Potassium 681.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 14.2%

Carbs: 33.0%