Amaranth Maple Cornbread Recipe

Name: Amaranth Maple Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 1 teaspoon vegetable oil; 2 cups yellow cornmeal; 1 1/2 cups all-purpose flour; 1 cup uncooked 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

Servings: persons

vegetable oil cooking spray
1 teaspoon vegetable oil
2 cups yellow cornmeal
1 1/2 cups all-purpose flour
1 cup uncooked 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

1
Preheat oven to 400u00b0.
2
Coat a 9-inch cast-iron skillet with cooking spray and 1 teaspoon oil. Place in a 400u00b0 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 400u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean.

982

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: vegetable oil cooking spray, 1 teaspoon vegetable oil, 2 cups yellow cornmeal, 1 1/2 cups all-purpose flour, and more.

Yes, Amaranth Maple Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Amaranth Maple Cornbread

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