Cornmeal Carrot Skillet Cakes
Golden and crispy on the outside, tender and flavorful on the inside, these Cornmeal Carrot Skillet Cakes bring together the rustic charm of cornmeal and the natural sweetness of grated carrots for a delightful twist on classic fritters. Infused with the savory bite of scallions and a hint of black pepper, these skillet cakes are prepared with a quick, one-bowl batter and cooked to perfection in just minutes. Perfect for breakfast, brunch, or as a satisfying side dish, these easy skillet cakes shine when paired with a dollop of sour cream, a drizzle of honey, or even a sprinkle of fresh herbs. Wholesome, versatile, and packed with vibrant flavor, this recipe is a must-try for anyone craving comfort food with a fresh, homemade touch.
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 cup Carrots, grated
- 0.25 cup Scallions, finely chopped
- 1 Egg
- 0.75 cup Buttermilk
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons Vegetable oil (for cooking)
Instructions
In a medium mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and ground black pepper.
Add the grated carrots and chopped scallions to the dry ingredients and toss to coat evenly.
In a separate small bowl, whisk together the egg, buttermilk, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be thick but spoonable.
Heat 1 tablespoon of vegetable oil in a nonstick or cast-iron skillet over medium heat.
Scoop 1/4 cup of batter per cake into the skillet, flattening gently with a spatula to form a round shape.
Cook for 3-4 minutes on each side, or until golden brown and cooked through. Adjust the heat as needed to avoid burning.
Repeat with the remaining batter, adding more oil to the skillet as needed between batches.
Serve warm with a dollop of sour cream, a drizzle of honey, or your favorite topping.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 244.8 g | 89% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 23.7 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 376 mg | 29% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1669 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
