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Pecan Cornbread

Oxmoor House
Yield 8 servings

Ingredients

  • 1/3 cup finely chopped lean country ham (about 2 ounces)
  • 1 (6.5-ounce) package golden corn muffin and bread mix (such as Betty Crocker)
  • 1/2 cup fat-free milk
  • 1/4 cup fat-free egg substitute
  • 1/4 cup coarsely chopped pecans, toasted

Nutrition Information

  • calories 139
  • fat 5 g
  • satfat 0.6 g
  • protein 5 g
  • carbohydrate 20 g
  • cholesterol 6 mg
  • iron 0.9 mg
  • sodium 358 mg
  • caloriesfromfat 32 %
  • fiber 0.3 g
  • calcium 26 mg

How to Make It

  1. Preheat oven to 425°.

  2. Place an 8-inch cast-iron skillet over medium-high heat until hot. Add ham, and sauté 2 minutes or until lightly browned. Place ham in a large bowl; set aside. Keep skillet hot.

  3. Add muffin mix and remaining 3 ingredients to ham, stirring just until moist. Pour batter into preheated skillet. Bake at 425° for 15 minutes or until lightly browned.

Oxmoor House Healthy Eating Collection