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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.
Thanks Magda! I hope you will manage to join in this time!
Simone,
Your little cakes look nicer than Donna Hays…..
I love the light and the liquer in the glass too. Very inviting.
Hope you are well and bring on the New Year!
O you’re too sweet Mona.. 😉
Mmmm this is a great recipe, and actually perfect for a holiday nibbly. And your photos are always beautiful!
Thanks Jamie! Yes we will probably be having this for our christmas sidedish too!
These are cute! Your photo makes them look so appetizing. Seemingly easy to make too, always a plus in my book. Thanks for testing the recipe beforehand. I do hope to participate this month, but if not, I’m definitely bookmarking the recipe. Happy December, Simone! Can’t believe it’s 2012 either.
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?
I really like your photo, Simone. Yes, light is different from the original one, but it makes a photo more optimistic and festive. Thank you for testing recipe and for helpful tips. I will do my best to join the challenge this time.
Nope, I don’t believe it is 2012. I have problems with keeping up with years changing since 2000 😉
Thanks Magda! I hope you will manage to join in this time!
I can’t believe it is almost 2012. When I was little I always thought how I would I would be in 2000, but my head could never go beyond that year. Well now we are more than a decade past that, just amazing.
I love this challenge, the pairing of sage with prosciutto is very classic Italian. Can’t wait to try them, and this time it will be done earlier.
I love your photos, even with stronger light.
Thanks Laura. Yes, the time goes so fast it is really unbelievable. The older I get the faster it seems to fly by.. 😉 Can’t wait to see your entry!
I can’t believe it is almost 2012. When I was little I always thought how I would I would be in 2000, but my head could never go beyond that year. Well now we are more than a decade past that, just amazing.
I love this challenge, the pairing of sage with prosciutto is very classic Italian. Can’t wait to try them, and this time it will be done earlier.
I love your photos, even with stronger light.
Thanks Laura. Yes, the time goes so fast it is really unbelievable. The older I get the faster it seems to fly by.. 😉 Can’t wait to see your entry!
Love it..corn in a pig blanket!
Love it..corn in a pig blanket!
O haha… Love that description Peter!
These look so interesting. I love your photo…I like how the bright background works with the picture. Now I can’t wait to see everyone’s.
These look so interesting. I love your photo…I like how the bright background works with the picture. Now I can’t wait to see everyone’s.
He Lyndsey. Thanks. At least the recipe is easy enough this time!
Wow, your click and cakes look perfect! Looking forward to seeing the results…
Cheers,
Rosa
Wow, your click and cakes look perfect! Looking forward to seeing the results…
Cheers,
Rosa
Thanks Rosa… Maybe you could participate too.. 😉
They look delicious, Simone. The photo is gorgeous. I’ll have to squeeze this challenge sometime before I travel to Brazil on the 16th for the holidays. Just hope I can find sage here in Korea :o) I’m excited!
I hope you manage to participate too Renata! But wow, going to Brazil sounds pretty good to me too!
Oh these look awesome Simone! Can’t wait to try them 🙂
Can’t wait to see your entry Jenn!