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.

  • 6Servings


  • 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


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

  • Calories: 115
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 38 mg
  • Fat Content: 1 g
  • Fiber Content: 1 g
  • Protein Content: 8 g
  • Sodium Content: 409 mg
  • Sugar Content: 2 g