Cornmeal Carrot Skillet Cakes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Meal by themselves. Great with the grilled corn and black bean salad, or with salsa, guacamole and a salad 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.
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