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Rosemary Corn Cakes with Prosciutto




Source of Recipe


Internet


List of Ingredients




1 box (8 1/2 ounces) corn muffin mix (recommended: Jiffy)
1 egg
3 tablespoons butter, divided
3/4 cup milk
2 to 3 tablespoons finely chopped fresh rosemary leaves
4 slices prosciutto, chopped


Recipe



For the cakes, combine muffin mix with egg and 2 tablespoons of the butter – heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.