Pecan Cornbread

Pecan Cornbread Recipe
Oxmoor House

Yield:

8 servings

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

Preheat oven to 425°.

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.

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,

Oxmoor House

January 2001
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