Prosciutto and Rosemary Cornmeal Cakes

Prosciutto and Rosemary Cornmeal Cakes

czwartek, 13 lutego 2014

Prosciutto and Rosemary Cornmeal Cakes

Time: 20 mins

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.