Cornmeal Carrot Skillet Cakes

• 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 200u0b0F 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.

allpurpose flour, yellow cornmeal, mustard powder, salt, baking powder, carrots, green onions, cheddar cheese, egg, lowfat milk

Taken from www.food.com/recipe/cornmeal-carrot-skillet-cakes-182180 (may not work)