Name: Cornmeal Carrot Skillet Cakes
Yield: 4 servings
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

1

Preheat oven to 200u00b0F 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.

Cornmeal Carrot Skillet Cakes

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