Amaranth Maple Cornbread

Ingredients

• 1 cup whole-grain amaranth uncooked
• 1 tablespoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2  eggs 
• 1.5 cups flour all-purpose
• 1 cup buttermilk low-fat
• 0.7 cup maple syrup 
• 2 tablespoons pecans chopped
• 0.5 teaspoon salt 
• 1 teaspoon vegetable oil 
• 2 tablespoons vegetable oil 
• 2 cups cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 40
2. Coat a 9-inch cast-iron skillet with cooking spray and 1 teaspoon oil.
3. Place in a 400 oven for 7 minutes.
4. Combine cornmeal and next 5 ingredients (cornmeal through salt) in a large bowl.
5. Combine buttermilk, syrup, 2 tablespoons oil, and eggs in a small bowl; stir well with a wire whisk.
6. Add to cornmeal mixture, stirring until dry ingredients are moistened.
7. Pour batter into the preheated skillet; sprinkle the pecans over batter.
8. Bake at 400 for 25 minutes or until a wooden pick inserted in center comes out clean.