Cornmeal Carrot Skillet Cakes

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

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

Ingredients

• 3⁄4 cup all-purpose flour
• 2  tablespoons yellow cornmeal
• 1⁄2 teaspoon mustard powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking powder
• 2  carrots, grated
• 4  small green onions, thinly sliced
• 1  cup  grated sharp cheddar cheese
• 1  egg, lightly beaten
• 1⁄2 cup 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.