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Amaranth Maple Cornbread

Yield 16 servings (serving size: 1 wedge)
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

Nutrition 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

How to Make It

  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.