Sage and prosciutto corn cakes

February 7, 2012 (Last Updated: January 11, 2019)
Sage and prosciutto corn cakes recipe

A fun little breakfast treat.

Sage and prosciutto corn cakes

Serves: 12
Cooking Time: 45 mins


  • 170g (1 cup) instant polenta
  • 60g (½ cup) cake flour, sifted
  • 5ml (1 tsp) baking powder, sifted
  • pinch of bicarbonate of soda, sifted
  • 30ml (2 tbsp) fresh sage leaves, chopped
  • sea salt and cracked black pepper, to taste
  • 375ml (1½ cups) sour cream
  • 2 large eggs
  • 12 fresh sage leaves, extra
  • 12 slices prosciutto



Preheat the oven to 180ºC.


Place the polenta, flour, baking powder, bicarbonate of soda, sage, salt, pepper, cream and eggs in a bowl and mix well to combine.


Place the extra sage leaves in the bases of 12 lightly greased 125ml (½ cup) capacity muffin tins. Line with the prosciutto and fill with the polenta mixture. Bake until cooked, about 15 – 20 minutes. Turn out to serve.

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