Prosciutto And Rosemary Cornmeal Cakes - cooking recipe

Ingredients

1 (8 ounce) package Jiffy corn muffin mix
1 egg
2 tablespoons butter, melted
3/4 cup milk
1 tablespoon fresh rosemary, chopped
3 slices prosciutto, chopped
ground black pepper
butter, for griddle
honey or maple syrup

Preparation

Mix all ingredients together.
Heat griddle over medium heat.
Add a little butter to surface of griddle and ladle about 1/4 cup of batter onto griddle for each corn cake.
Cook about 4 minutes on each side, until golden brown.
Serve with honey or syrup.