Amaranth Maple Cornbread
|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|
|Low fat buttermilk||1 Cup (16 tbs)|
|Maple syrup||2⁄3 Cup (10.67 tbs)|
|Vegetable oil||2 Tablespoon|
|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.