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Pecan Cornbread

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  • Prep 15 min
  • Total 30 min
  • Servings 8
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Bake this nutty cornbread that’s made using ham and Betty Crocker™ muffin mix.
Updated Mar 7, 2014
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Ingredients

Steps

  • 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

130 Calories, 4g Total Fat, 5g Protein, 19g Total Carbohydrate

Nutrition Facts

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