Bake this nutty cornbread that’s made using ham and Betty Crocker™ muffin mix.
cup coarsely chopped pecans
cup finely chopped lean country ham (about 2 oz)
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
cup fat-free (skim) milk
cup fat-free egg product
Heat oven to 425°F. Sprinkle pecans in ungreased 8-inch cast-iron skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove pecans from skillet; set aside.
Add ham to skillet; cook 2 minutes over medium-high heat, stirring constantly, until lightly browned. Place ham in medium bowl. Keep skillet hot.
Add muffin mix, milk, egg product and toasted pecans to bowl with ham; stir just until moistened. Pour batter into hot skillet.
Bake 15 minutes or until golden brown. Cut into 8 wedges. Serve warm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.