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.
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Recipe Information
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
Instructions
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.
In a separate bowl, whisk together the egg, milk, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to maintain a tender texture.
Fold in the chopped prosciutto, ensuring it is evenly distributed throughout the batter.
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.
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.
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.
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.
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
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 442 mg | 148% | |
| Sodium | 4437 mg | 193% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 12.7 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 792 mg | 61% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 682 mg | 15% | |
*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.
