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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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A little wedge of this rich, dense cornbread goes a long way. The amaranth gives it a wonderful, crunchy texture. Ingredients:
vegetable cooking spray |
1 teaspoon vegetable oil |
2 cups yellow cornmeal |
1 1/2 cups all-purpose flour |
1 cup uncooked whole-grain 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.
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