Cornmeal Carrot Skillet Cakes

Submitted by Skippy BW

"Meal by themselves. Great with the grilled corn and black bean salad, or with salsa, guacamole and a salad"

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 6 cakes
• Serves: 1

ingredients

• 177.44 ml all-purpose flour
• 29.58 ml yellow cornmeal
• 2.46 ml mustard powder
• 1.23 ml salt
• 1.23 ml baking powder
• 2 carrots, grated
• 4 small green onions, thinly sliced
• 236.59 ml grated sharp cheddar cheese
• 1 egg, lightly beaten
• 118.29 ml low-fat milk

directions

1. Preheat oven to 200°F and line baking sheet with paper towels and put inside oven.
2. Combine flour, cornmeal, mustard, and baking powder in a medium bowl. Add carrots, green onion, cheese, egg and milk; mix well.
3. Heat large nonstick skillet over medium heat. scoop tablespoonfuls of batter into pan. spread flat with back of spoon to about 3 inch diameter.
4. Cook cakes 2 - 3 minutes or until golden brown.
5. Transfer to prepared pan in oven to keep warm.
6. Serve hot.

Reviews

[dayzies]

Good snack :)

 

[luvcookn]

These were very good, and looked wonderful! I did however find that the amount of flour was a little too much, as the batter was really thick and when cooked, a little pasty. But a little more milk...and all was good. Thanks for sharing!