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Amaranth Maple Cornbread

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  Vegetable cooking spray 1
  Vegetable oil 1 Teaspoon
  Yellow cornmeal 2 Cup (32 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Uncooked whole grain amaranth 1 Cup (16 tbs)
  Baking powder 1 Tablespoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Low fat buttermilk 1 Cup (16 tbs)
  Maple syrup 2⁄3 Cup (10.67 tbs)
  Vegetable oil 2 Tablespoon
  Eggs 2
  Chopped pecans 2 Tablespoon

Preheat oven to 400°.
Coat a 9-inch cast-iron skillet with cooking spray; add 1 teaspoon oil.
Place in a 400° oven for 7 minutes.
Combine cornmeal and next 5 ingredients 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 pecans over batter.
Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4047 Calories from Fat 910

% Daily Value*

Total Fat 101 g154.8%

Saturated Fat 15 g75.2%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 3155.9 mg131.5%

Total Carbohydrates 706 g235.5%

Dietary Fiber 63.7 g254.8%

Sugars 132.4 g

Protein 90 g180.9%

Vitamin A 10.1% Vitamin C 17%

Calcium 174.3% Iron 227.2%

*Based on a 2000 Calorie diet


Amaranth Maple Cornbread Recipe