Amaranth Maple Cornbread

By dashy_65

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

Step 1

Preheat oven to 400°.

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.

Nutritional Information
Calories:
224 (18% from fat)
Fat:
4.5g (sat 0.9g,mono 1.3g,poly 1g)
Protein:
5.4g
Carbohydrate:
39.6g
Fiber:
2g
Cholesterol:
27.5mg
Iron:
1.6mg
Sodium:
131mg
Calcium:
85mg