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 and sage

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!)

Corn cakes with prosciutto

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 prosciutto

Corn cakes with sage and prosciutto

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Super easy to make corn cakes with sage and prosciutto
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Prep time 10 minutes
Cooking time 25 minutes
Total time 35 minutes
12 pieces

Equipment

  • Muffin tin

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

  • 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

I could not find instant polenta so I used semolina flour instead. That worked fine, so if you have no polenta use that. I also made a batch with cornflour and that worked as well although the batter and the final cakes were a littl drier then the one with semolina. I would use a bit more fluids if you bake with the cornflour.

Nutrition Information per portion

Calories: 180kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 131mg | Potassium: 94mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 1mg

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.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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About the Author

Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist

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originally published on Dec 3, 2011 (last updated Jan 4, 2024)

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