Cornbread: Pecan Cornbread

posted by Schmitty 03-30-101 1:09 PM

Pecan Cornbread (Weight Watchers)
Makes 8 servings

If you don't have an iron skillet, use an 8" round cake pan or an 8" square baking pan, and don't preheat the pan.

1/3 cup finely chopped lean country ham (about 2 oz.)
1 (6.5 oz.) pkg. golden corn muffin mix (such as Betty Crocker)
1/2 cup fat-free milk
1/4 cup fat-free egg substitute
1/4 cup chopped pecans, toasted

Preheat oven to 425*.

Place an 8" cast iron skillet over med.-high heat until hot. Add ham and saute 2 min. 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 min. or until lightly browned.

Points: 3 Exchanges: 1 1/2 starch, 1 fat

Per serving: cal 139, pro 5g, fat 5g, sat fat 0.6g, carb 20g, fib 0.3g, chol 6mg, iron 0.9mg, sod 358mg, calc 26mg

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