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Amaranth Maple Cornbread

Healthycooking's picture
Ingredients
  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
Directions

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.

Recipe Summary

Method: 
Baked
Dish: 
Bread
Ingredient: 
Maple

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