Amaranth Maple Cornbread

From Cooking Light.

• Ready In: 40 mins
• Serves: 16

Ingredients

•  vegetable oil cooking spray
• 1  teaspoon  vegetable oil
• 2  cups yellow cornmeal
• 1 1⁄2 cups all-purpose flour
• 1  cup  uncooked amaranth
• 1  tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup low-fat buttermilk
• 2⁄3 cup maple syrup
• 2  tablespoons  vegetable oil
• 2  eggs
• 2  tablespoons  chopped pecans

Directions

1. Preheat oven to 400°.
2. Coat a 9-inch cast-iron skillet with cooking spray and 1 teaspoon oil. Place in a 400° oven for 7 minutes.
3. Combine cornmeal and next 5 ingredients (cornmeal through salt) in a large bowl. Combine buttermilk, syrup, 2 tablespoons oil, and eggs in a small bowl; stir well with a wire whisk. Add to cornmeal mixture, stirring until dry ingredients are moistened.
4. Pour batter into the preheated skillet; sprinkle the pecans over batter. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean.