3 tablespoons vegetable oil
2 packets dry corn bread mix
1 cup water
1 teaspoon salt
1 teaspoon crushed red pepper
Button cornbread and sift together; press mixture into the bottom of a greased 3 inch springform pan or for a 9x13 inch pan. Place pan in refrigerator.
Heat vegetable oil in a medium saucepan over medium heat. Remove from heat; stir in corn bread mixture. Beat with lemon juice and vinegar; return mixture to pan and heat, stirring occasionally, until golden brown. Remove from heat. Stir in carrots, salt and pepper. Pour mixture into prepared pan.
Bake in preheated oven for 15 minutes, or until cornbread is tender. Cool slightly. Cool completely; turn out onto a wire rack. Keep warm. Can be frozen and stored for future use as a casserole, if desired.