Sage and prosciutto corn cakes

October 2, 2023
Sage and prosciutto corn cakes recipe

This recipe combines the sweetness of fresh corn kernels with the savoury richness of prosciutto, all elevated by the earthy aroma of sage. These delectable corn cakes are a delightful blend of textures, crispy on the outside and tender on the inside. A fun little breakfast treat!

Make these sage and prosciutto corn cakes

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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