Amaranth Maple Cornbread

Name: Amaranth Maple Cornbread
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

13 ingredients

4 steps

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.