Amaranth Maple Cornbread

Name: Amaranth Maple Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16 serving(s)
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

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Recipe by dicentra

From Cooking Light.

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READY IN: 40mins

SERVES: 16

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 400°.
Coat a 9-inch cast-iron skillet with cooking spray and 1 teaspoon oil. Place in a 400° oven for 7 minutes.
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.
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.

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