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Prosciutto And Rosemary Cornmeal Cakes

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Ingredients

Adjust Servings:

	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

Nutritional information

336.1

Calories

140 g

Calories From Fat

15.6 g

Total Fat

6.8 g

Saturated Fat

75.7 mg

Cholesterol

710.9 mg

Sodium

41.7 g

Carbs

3.8 g

Dietary Fiber

11.6 g

Sugars

7.1 g

Protein

138g

Serving Size

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Prosciutto And Rosemary Cornmeal Cakes

Name: Prosciutto And Rosemary Cornmeal Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: : 1; : 1; : 2; : 3/4; : 1; : 3

Features:

Cuisine:

American

I love this savory and sweet breakfast.
I cook my proscuitto first, as it is much easier to work with.
See Recipe #239502

40 min
Serves 4
Easy

Ingredients

Directions

Prosciutto and Rosemary Cornmeal Cakes, I love this savory and sweet breakfast I cook my proscuitto first, as it is much easier to work with See Recipe #239502

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Steps

1 Done	Mix All Ingredients Together.
2 Done	Heat Griddle Over Medium Heat.
3 Done	Add a Little Butter to Surface of Griddle and Ladle About 1/4 Cup of Batter Onto Griddle For Each Corn Cake.
4 Done	Cook About 4 Minutes on Each Side, Until Golden Brown.
5 Done	Serve With Honey or Syrup.