Cornmeal-Carrot Skillet Cakes
30 minutes or fewer These cheesy corncakes are a meal all by themselves when served with salsa, guacamole and a big tossed salad.
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30 minutes or fewer
These cheesy corncakes are a meal all by themselves when served with salsa, guacamole and a big tossed salad.
Ingredients
- 3/4 cup all-purpose flour
- 2 Tbs. yellow cornmeal
- 1/2 tsp. dry mustard powder
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 2 carrots, grated (about 1 cup)
- 4 small green onions (white and pale green parts), thinly sliced
- 1 cup grated sharp Cheddar cheese (about 3 oz.)
- 1 egg, lightly beaten
- 1/2 cup low-fat milk
Preparation
- Preheat oven to 200F, and set baking sheet lined with paper towels inside.
- Combine flour, cornmeal, mustard, salt and baking powder in medium bowl. Add carrots, green onions, cheese, egg and milk, and mix well.
- Heat large nonstick skillet over medium heat. Scoop tablespoonfuls of batter into pan, then spread flat with back of spoon to about 3-inch diameter. Cook cakes 2 1/2 to 3 minutes per side, or until golden brown. Transfer to prepared pan in oven to keep warm. Repeat with remaining batter. Serve hot or at room temperature.
Nutrition Information
- Serving Size Serves 6
- Calories 115
- Carbohydrate Content 18 g
- Cholesterol Content 38 mg
- Fat Content 1 g
- Fiber Content 1 g
- Protein Content 8 g
- Saturated Fat Content 0 g
- Sodium Content 409 mg
- Sugar Content 2 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g