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Oxmoor House Photo by: Oxmoor House

Pecan Cornbread

Oxmoor House JANUARY 2001

  • Yield: 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 139
  • Fat: 5g
  • Saturated fat: 0.6g
  • Protein: 5g
  • Carbohydrate: 20g
  • Cholesterol: 6mg
  • Iron: 0.9mg
  • Sodium: 358mg
  • Calories from fat: 32%
  • Fiber: 0.3g
  • Calcium: 26mg

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Pecan Cornbread Recipe