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Amaranth Maple Cornbread

Corn bread baked in flat iron skillet

Amaranth Maple Cornbread
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  • CourseDessert, Side dish
  • CuisineGluten-free, Vegetarian
Amaranth Maple Cornbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseDessert, Side dish
  • CuisineGluten-free, Vegetarian
Ingredients
  • 2 cups fine ground cornmeal
  • 1 1/2 cups gluten free flour blend
  • 1 cup organic amaranth grain
  • 1 1/2 Tbsp baking powder
  • 1/2 tsp sea salt
  • 1 cup buttermilk
  • 2/3 cup maple syrup
  • 1 Tbsp canola oil
  • 2 Tbsp pecan halves
Servings:
Units:
Instructions
  1. Preheat oven to 400°F. Oil a 9" cast iron skillet, or use a baking dish. Place skillet or baking dish in oven for 7 minutes to heat.
  2. In a large bowl combine cornmeal, flour, amaranth grains, baking powder and salt.
  3. Chop pecans by hand or in food mill; set aside.
  4. In a small bowl combine buttermilk, syrup, oil and eggs. Stir well with a wire whisk. Add buttermilk mixture to cornmeal mixture, stirring until well blended.
  5. Pour batter into preheated skillet; sprinkle chopped pecans over batter and bake for 25 minutes or until done.
Recipe Notes

Recipe courtesy of Bob’s Red Mill: bobsredmill.com

 

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