Basil Prosciutto Corn Cakes from Jenn Cuisine

Basil Corn Proscuitto Cake Muffins Jenn Cuisine

Basil Corn Proscuitto Cakes from Jenn Cuisine

For all of you who love savory muffins, I have another one for you today for March Muffin Madness! These Basil Prosciutto Corn Cakes are muffins that can easily double as a meal (like Starlene’s Bacon Muffins). Jenn uses a traditional combination of savory ingredients—polenta, prosciutto, and basil—but simply in muffin form. These very appealing muffins are just gluten free, but I suspect that dairy-free alternatives to butter and sour cream would work well in this recipe. Please let us know if you try any alternative versions.

Enjoy learning more about Jenn and her Basil Prosciutto Corn Cakes (see the whole line-up of bloggers, blogs, and muffin recipes here) and be sure to leave a comment on today’s post to enter the MMM giveaway that will be conducted on March 31 and includes three different muffin pans (mini 24-cup, steel 12-cup, or cast iron 6-cup), an immersion blender, a spiral vegetable slicer, an electric pressure cooker, a 12-cup food processor, and—super duper special!a Blendtec all-in-one-kitchen appliance (with a Wildside Jar)! Thanks again to the folks at Blendtec for sponsoring our Super Grand Prize! Please remember that EVERY comment in the series will be an entry for the final giveaway, so if you’ve missed some posts, take a moment and visit them and leave a single comment on each to get in the maximum number of entries. (FYI: You can also check out all the prizes on the sidebar right beside this post.)

Jenn Oliver of Jenn Cuisine lives in Switzerland with her gluten-free husband and their little girl. She is well known for her gluten-free versions of classic recipes. Her recipes are often fairly simple, but yet always very elegant. I’ve always loved Jenn’s blog because in addition to sharing her lovely recipes she also shares her STUNNING photos. Yes, I did mean to use all caps there. Her photos are definitely worth a huge shout out! She’s won lots of awards and attracted many readers through her food photos and travel photos. I never cease to be amazed at how she can make food, scenes, and people come alive through her images. (Her copyrighted photos are reprinted here with permission.)

Jenn Oliver from Jenn Cuisine

Jenn Oliver from Jenn Cuisine

In addition, I’ve long been a fan of Jenn’s because she also shares my philosophy on emphasizing and enjoying naturally gluten-free foods and recipes first and foremost in one’s gluten-free diet. In fact, she hosted a whole series, Naturally Gluten Free, for over a year in which each month she highlighted naturally gluten-free recipes. The recipes came from all types of bloggers and in all types of categories—“just gluten free” … “gluten free and dairy free” … and so on. One motivation for her Naturally Gluten Free series was a discussion on naturally gluten-free recipes being sort of “cheat recipes” and less worthy than gluten-free recipes that required special ingredients and special skills. This discussion took place on a blog intended to guide food bloggers. Jenn disagreed with that line of thinking and so did I. As Jenn said:

“Whenever anyone asks me for advice about going gluten free, the first thing I tell them is to look for naturally gluten free dishes that don’t require any alterations at all. You know, the ones that don’t have lists of a dozen different flours in them and other ingredients that the average person might consider a little “strange” if they are not the most familiar with gluten free cooking and baking. I also like to stress cooking naturally gluten free foods because I think it’s important to recognize that gluten free doesn’t have to be limiting.”

Hear, hear! That’s the easiest and best way to live gluten free for sure—the gfe approach!

I’ve featured many of Jenn’s beautiful and delicious recipes on All Gluten-Free Desserts, such as:.

~ Homemade Ginger Ale

~ Hot Chocolate

~ Individual Pavlovas

~ Classic Chocolate Eclairs (or Profiteroles)

~ Egg Nog Latte 

And here’s my personal favorite shared there:

~ Homemade Maple Cream (one ingredient only, yet amazing!)

You’ll find many more great recipes on Jenn’s site:

~ Blueberry Bundt Cake

~ Flourless Chocolate Torte

~ Maple-Brined Pork Roast

~ Millet Couscous

~ Pad Thai

~ Smokey Salmon Pate


And now let’s get to Jenn’s Basil Prosciutto Corn Cakes, shall we?

Jenn’s Basil Prosciutto Corn Cakes Recipe

Basil Prosciutto Corn Cakes from Jenn Cuisine
Recipe type: Breakfast, Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • •170 g instant or 2-minute polenta
  • •50 g rice flour
  • •25 g potato starch
  • •1 tsp. Italian seasoning
  • •1 tsp. baking soda
  • •salt & pepper
  • •360 g sour cream
  • •2 eggs, beaten
  • •few drops of lemon juice
  • •butter
  • •12 basil leaves
  • •12 slices prosciutto
  1. Preheat an oven to 180 C (350 F). In a large mixing bowl add the polenta, rice flour, potato starch, Italian seasoning, soda, salt & pepper.
  2. In another mixing bowl, whisk together the sour cream, eggs, and lemon juice, and then combine with the dry ingredients.
  3. Grease a muffin tin with butter, and then place a basil leaf in the bottom of each and line each cup with prosciutto. Pour the batter in, and bake for about 20 minutes or until cooked through (in my oven they took about 30 minutes).
  4. Enjoy!
Adapted from Donna Hay

Shirley’s Notes: I recommend using polenta that is labeled gluten free.

 This post is linked to Gluten-Free Tuesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Gluten-Free Fridays, and Whole Food Fridays.

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


40 Responses to “Basil Prosciutto Corn Cakes from Jenn Cuisine”

  1. Tracey on March 28th, 2014 11:39 pm

    These are a Definately must try!

  2. kinsey on March 28th, 2014 11:40 pm

    Great option

  3. Susan on March 29th, 2014 2:39 am

    This is certainly a unique recipe – might be fun to serve with a caprese salad!

  4. Teufelchen on March 29th, 2014 4:11 am

    They look so lovely, almost like they would smile at me.

  5. susan reed on March 29th, 2014 4:43 am

    sounds yummy

  6. Laurel on March 29th, 2014 9:26 am

    Pure genius.

  7. Pamela Hurlbert on March 29th, 2014 10:02 am

    I can’t wait to try these!

  8. Bev on March 29th, 2014 12:02 pm

    Will put this on my list. Looks great.

  9. Karen on March 29th, 2014 12:43 pm

    These look delicious!

  10. Cindy W. on March 29th, 2014 1:15 pm

    These muffins sound wonderful. Thank you for sharing the recipe.

  11. sharon on March 29th, 2014 3:17 pm

    These look amazing. And what a gorgeous photo!

  12. patricia on March 29th, 2014 5:40 pm

    Never cooked or baked with prosciutto before. May have to try it.

  13. Linda S on March 29th, 2014 6:25 pm

    Mmm, these look beautiful! My husband would love these! So would I if I could have sour cream. Maybe I could find a recipe to make some with coconut milk? :)

  14. Jamie on March 30th, 2014 8:48 am

    Hmmmmmmm, need to ask my British friend to translate, because I want to make these!

  15. Jenn on March 30th, 2014 3:57 pm

    @Linda – coconut milk might be difficult to use in lieu of sour cream because it might alter the dry:liquid ratio a bit, but if there is a dairy free yogurt you like I think that should work fine as a replacement….

  16. Katie on March 30th, 2014 5:29 pm

    haha these looks awesome! My husband would love it.

  17. julie on March 30th, 2014 8:22 pm

    these would be great for a party

  18. Kay on March 30th, 2014 8:57 pm

    They look great, a must try.

  19. Mary Tokar on March 30th, 2014 10:26 pm

    Wow! I am going to try these!

  20. Karol on March 30th, 2014 11:30 pm

    These look amazing.

  21. Amanda on March 31st, 2014 9:35 am

    These look great!

  22. Mollie on March 31st, 2014 11:14 am

    These look wonderful. So excited I have all of the ingredients already! They look perfect for Easter brunch.

  23. Erin on March 31st, 2014 12:14 pm

    What a fun recipe!

  24. Venessa on March 31st, 2014 1:17 pm

    These look so beautiful. I hope mine can look as good as the photo you took!

  25. Lewann Rice on March 31st, 2014 3:37 pm

    These sound like they could be a nice snack!

  26. Laura O| Petite Allergy Treats on March 31st, 2014 8:53 pm

    I’ve never used polenta before. I’ll definitely have to try these!

  27. Laureen on March 31st, 2014 9:32 pm

    Can I just eat these for dinner?! ;)

  28. Melanie Binkley on March 31st, 2014 10:35 pm

    these sound awesome!

  29. Tamara Hamilton on March 31st, 2014 10:47 pm

    Brunch is served.

  30. Carrie on March 31st, 2014 10:49 pm

    These would be awesome with butternut squash soup!

  31. Kathleen on March 31st, 2014 10:49 pm

    Prosciutto and basil, two of my favorite things!

  32. Tracy mann on March 31st, 2014 11:09 pm

    Prosciutto! Yes! I’ve never tried on a muffin before. But there will be a first!

  33. Ilissa on March 31st, 2014 11:28 pm

    One word: Wow! These look seriously amazing!

  34. Sarah on March 31st, 2014 11:35 pm

    Savory muffins, yum!

  35. Lori Lewis on March 31st, 2014 11:53 pm

    Woah, they look difficult to make. They look pretty delicious though, might attempt these. Thanks for the recipe!

  36. Lindsey on March 31st, 2014 11:56 pm

    Holy wow, these look insanely good!

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