Cornmeal Carrot Skillet Cakes Recipes

CORNMEAL CARROT SKILLET CAKES

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

Provided by Skippy BW

Categories Lunch/Snacks

Time 30m

Yield 6 cakes, 1 serving(s)

Number Of Ingredients 10

Cornmeal Carrot Skillet Cakes image

Steps:

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

Nutrition Facts : Calories 1041.3, Fat 45.9, SaturatedFat 26.4, Cholesterol 336.2, Sodium 1592.2, Carbohydrate 105.2, Fiber 7.8, Sugar 13.8, Protein 51.4

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

CARROT CORNBREAD

Along with its vegan counterpart, this recipe was found in As You Like It Cookbook, 2001. Preparation time does not include time needed for the finished loaf to cool to room temperature.

Provided by Sydney Mike

Categories < 4 Hours

Time 1h20m

Yield 1 10" loaf, 10 serving(s)

Number Of Ingredients 10

Carrot Cornbread image

Steps:

Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
In a large mixing bowl, combine flour, cornmeal, baking powder & salt.
In another mixing bowl, combine the egg, milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
Turn the loaf right side up & let it cool to room temperature before slicing & serving.

Ingredients

1 1/4 cups unbleached white flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon sea salt
1 egg
1 1/4 cups milk
6 tablespoons pure maple syrup
1/4 cup canola oil
1/2 teaspoon pure vanilla extract
1/4 cup carrot, shredded

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5/5 (12)
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Total Time 45 mins

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Cornmeal Carrot Skillet Cakes Recipes

CORNMEAL CARROT SKILLET CAKES

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

CARROT CORNBREAD

Along with its vegan counterpart, this recipe was found in As You Like It Cookbook, 2001. Preparation time does not include time needed for the finished loaf to cool to room temperature.

People also searched

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