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
- 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.
- In a large bowl combine cornmeal, flour, amaranth grains, baking powder and salt.
- Chop pecans by hand or in food mill; set aside.
- 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.
- 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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