Amaranth Maple Cornbread Recipe
Ingredients
| Vegetable cooking spray | ||
| Vegetable oil | 1 Teaspoon | |
| Yellow cornmeal | 2 Cup (16 tbs) | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| 1 cup uncooked whole-grain amaranth | ||
| Baking powder | 1 Tablespoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 cup low-fat buttermilk | ||
| Maple syrup | 2/3 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Eggs | 2 | |
| Pecans | 2 Tablespoon, chopped | |
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.
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.
Chef
