Rosemary Corn Cakes

001These corn cakes are delicious with last week’s posted recipe for Cheese Broccoli Soup!  My sister sent me the recipe, originally found on Rachel Ray’s cooking show.  I made a few small changes and will certainly make these again soon. I cooked mine in my old iron skillet friend and they reminded me of the corn bread cakes my mother used to cook this way.  She never used fresh herbs and although bacon was a staple at our house, she never used Pancetta, but I think she would love these, and probably crumble them into a glass of buttermilk!

Rosemary Corn Cakes

1 box (8 1/2 ounces) corn muffin mix (recommended: Jiffy)
1 egg
2 tablespoons butter, melted
3/4 cup milk
3 tablespoons finely chopped fresh rosemary leaves
1/3 cup chopped prosciutto (substitute crumbled crisp bacon or ham if you like)

Tabasco sauce (optional)

Put muffin mix, egg, and  butter in mixing bowl ,add milk, rosemary, chopped prosciutto and a few dashes of Tabasco.  Heat iron skillet and coat lightly with butter.  Form small cakes, 2 to 3 inch circles and cook cakes until golden on each side, then repeat with remaining mixture. Don’t crowd the skillet, the batter expands as the cakes brown.

Delicious as is, or drizzled with maple syrup or honey.
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