Image for Amaranth Maple Cornbread
Amaranth Maple Cornbread
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  • CourseDessert, Side dish
  • CuisineGluten-free, Holiday, Vegetarian
  • 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
  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,

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