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42 Comments These delicious corn cakes are wrapped with crunchy prosciutto and have sage added as well, making this a perfect side dish for any kind of meal.
Corn cakes with prosciutto
Now the funny thing is that until this recipe I had never made corn cake before. This recipe – a Donna Hay recipe – was part of the Donna Hay food photography challenge that I hosted years ago. And I totally loved these corn cakes so you’re not going to be disappointed if you make them yourself.
What do you need for making the corn cakes?
Let me first start by saying that the recipe from Donna called for instant polenta. At the time I could not find that anywhere in supermarkets here in the Netherlands so I went for semolina which I thought would be similar in texture. That worked totally fine so you can definitely use that if you have the same issue. I also tried a version with corn flour and that worked as well, but you do need a bit more moisture if using corn flour. I preferred the semolina (which technically would make it a cake and not a corn cake!)
Other than that you need the following:
- all purpose flour
- baking powder
- baking soda
- sage
- sour cream
- eggs
- prosciutto
Making this recipe could not be easier. You basically preheat the oven to 180˚C and you mix all the ingredients together in a large bowl except for the extra prosciutto and the extra sage leaves. For baking them I used a lightly greased muffin tin with room for 12 pieces. You need the ones with 1/2 cup of capacity. Each hole is then lined with slices prosciutto and one leaf of the sage at which point you add the polenta mixture.
The corn cakes need about 15-20 minutes to bake golden brown. They’re small cakes as they don’t rise as much as regular muffins. You can serve them with a meal or on their own as a snack with a nice glass of wine. I loved them and especially warm out of the oven they were delicious. You could add a bit of melted butter to it if you wanted.
Another Donna Hay favorite is this delicious and fresh recipe for Artichoke and feta tarts
Corn cakes with sage and prosciutto
Ingredients
- 170 g instant polenta
- 75 g all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sage leaves chopped
- sea salt
- black pepper
- 360 g sour cream
- 2 eggs
- 12 sage leaves extra
- 12 slices prosciutto
Equipment
- Muffin tin
Instructions
- Preheat oven to 180˚C (350˚F).
- Place the polenta, flour, baking powder, bicarbonate of soda (baking soda), chopped sage, salt, pepper, cream and eggs in a bowl and mix well to combine. Don't overmix!
- Place extra sage in the bases of 12 lightly greased 1/2 cup capacity (125 ml) muffin tins. Line each tin with prosciutto and fill with polenta mixture. Bake for 15-20 minutes or until cooked. Turn out to serve. Makes 12
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Hi Simone! I’m catching up on thsee Donna Hay styling projects. Love this recipe and the styling here. I also liked the bundt cake- definitely not her usual bright white look. The winter editions (our side) were wonderful- dark, moody, luscious. Well done all.
Thanks Ishay! Now when are you gonna join in the fun..:) ?
well I did it finally, tried to add the link to the linky tool to but am not sure that worked….
sorry for being late again :/
Me too. At the very last moment, but it was fun 🙂 http://magdascauldron.blogspot.com/2011/12/sage-and-prosciutto-corn-muffins-donna.html
Did it!
http://www.luculliandelights.com/2011/12/its-time-for-dhspc-sage-and-prosciutto.html
hmmm mouthwatering! will try to make these in time ;o)
I hope you will make it this time Astrid! It’s a fairly simple recipe too so time wise it should be doable.. 😉
Waw!! Your picture is as equally styled as Donna’s!! A job well executed!!
Those sage & prosciutto polenta cakes look so lovely & truly appetizing too, Simone! 😉
If I can build up the courage I might give your challenge a try at some stage. I’m also a DH fan. BTW, you have nothing to be unhappy about with your attempt as yours glows!
I want to pick one out of your beautiful picture and try it! These little cakes look absolutely delicious and a perfect bite or two with or without a soup. I bet they would make a nice appetizer for a holiday party. Great photography!
Thanks so much. Yes they would go really well with the main during christmas so that is what I will probably be using!
Yum! These look delicious, and the pictures are gorgeous.
Thanks Rachel!
O you’re too sweet Mona.. 😉
Thanks Jamie! Yes we will probably be having this for our christmas sidedish too!
Happy December to you too Athena! Just one month to go before we reach 2012… It sounds almost like a science fiction number doesn’t it?