Cornmeal Carrot Skillet Cakes Recipes

CORNMEAL CARROT SKILLET CAKES

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.

CARROT CORNBREAD

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.