Amaranth Maple Cornbread

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

Yield: 16 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 18%
  • Fat: 4.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1g
  • Protein: 5.4g
  • Carbohydrate: 39.6g
  • Fiber: 2g
  • Cholesterol: 27.5mg
  • Iron: 1.6mg
  • Sodium: 131mg
  • Calcium: 85mg

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

Preparation

  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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