Amaranth Maple Cornbread

A little wedge of this rich, dense cornbread goes a long way. The amaranth gives it a wonderful, crunchy texture.


16 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 224
Caloriesfromfat 18 %
Fat 4.5 g
Satfat 0.9 g
Monofat 1.3 g
Polyfat 1 g
Protein 5.4 g
Carbohydrate 39.6 g
Fiber 2 g
Cholesterol 27.5 mg
Iron 1.6 mg
Sodium 131 mg
Calcium 85 mg


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


Preheat oven to 400°.

Coat a 9-inch cast-iron skillet with cooking spray and 1 teaspoon oil. Place in a 400° oven for 7 minutes.

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.

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.