• 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

    Ingredients

    • 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

    Instructions

    1

    Preheat the oven to 180ºC.

    2

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

    3

    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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