Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light April 1996

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Yield:
16 servings (serving size: 1 wedge)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

224 calories; calories from fat 18%; fat 4.5g; saturated fat 0.9g; mono fat 1.3g; poly fat 1g; protein 5.4g; carbohydrates 39.6g; fiber 2g; cholesterol 27.5mg; iron 1.6mg; sodium 131mg; calcium 85mg.
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