Golden cornbread baked with hot honey carrots and a generous amount of sliced green onions makes a memorable part of any holiday or potluck gathering. The mixer does the carrot mashing in this easy one-bowl method. Serve the cornbread right from the cast iron skillet for a striking presentation with easy clean up.
1 can (14.5 oz.) Del Monte® Hot Honey Sliced Carrots, not drained
2 boxes (8.5 oz. each) corn muffin mix
2 Tbsp. all-purpose flour
2 large eggs
1 cup sliced green onions
2 Tbsp. vegetable oil
Place a 10-inch cast iron skillet in oven. Preheat oven to 400°F.
Gently shake carrot can before opening; empty contents into a large mixing bowl. Add baking mixes, flour, eggs and green onion; mix with an electric mixer on low until dry ingredients are moistened. Increase speed to medium and mix about 60 seconds to break up carrots into pieces no larger than 1/4-inch.
Remove hot pan from oven. Add oil and swirl to coat bottom and about 1 inch up sides of pan. Pour in batter and level with a spatula.
Bake 30 to 35 minutes until golden brown and toothpick inserted in center comes out clean.