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Pecan Cornbread

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0 Comments
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 8

Bake this nutty cornbread that’s made using ham and Betty Crocker™ muffin mix.

Ingredients

1/4
cup coarsely chopped pecans
1/3
cup finely chopped lean country ham (about 2 oz)
1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/2
cup fat-free (skim) milk
1/4
cup fat-free egg product

Directions

  • 1 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.
  • 2 Add ham to skillet; cook 2 minutes over medium-high heat, stirring constantly, until lightly browned. Place ham in medium bowl. Keep skillet hot.
  • 3 Add muffin mix, milk, egg product and toasted pecans to bowl with ham; stir just until moistened. Pour batter into hot skillet.
  • 4 Bake 15 minutes or until golden brown. Cut into 8 wedges. Serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
,
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1/2g,
1/2%
),
Sodium
370mg
370%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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