Amaranth Maple Cornbread
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From Cooking Light.
- Ready In:
- 40mins
- Serves:
- Units:
Nutrition Information
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
- 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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RECIPE MADE WITH LOVE BY
@dicentra
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