Pecan Cornbread

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

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.