Sage and Prosciutto Corn Bread with Parmesan
I developed this Italian-ish variation of cornbread originally for Intermezzo Magazine. The article was Cast Iron Baking so how could I not include a cornbread recipe? I had a ton of sage in the garden at the time and I am always obsessed with prosciutto and parmesan. You will see it often in my recipes! It’s a great addition to any weekend brunch.
SAGE AND PROSCIUTTO CORNBREAD WITH PARMESAN
SERVES 10 to 12
3 cups corn meal
2 cup flour
4 teaspoons sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon black pepper
6 eggs
3 cups cups buttermilk
2 tablespoons butter
3 tablespoon butter, melted and cooled
1/2 cup extra virgin olive oil
1/2 pound prosciutto, diced
1/2 cup shredded parmesan cheese
1/4 cup fresh sage leaves, loosely torn
Preheat oven to 375 ℉
In a 10-inch cast iron skillet over medium heat, heat 2 tablespoons butter and 2 tablespoons extra virgin olive oil. When foam subsides, add sage and prosciutto. Stir until crisp. Using a slotted spoon, remove sage and prosciutto from the oil. Turn heat off. Drain on absorbent paper.
In a medium bowl, combine cornmeal, flour, baking powder, salt, and pepper.
In another bowl, whisk eggs and buttermilk until well blended. Add remaining butter and olive oil. Add to cornmeal mixture. Stir in parmesan. Stir in drained prosciutto and sage. Stir just until blended. Pour batter into pan.
Bake 25 to 30 minutes or until a tester inserted into the center comes out clean.