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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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

Step 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.

Step 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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