Amaranth Maple Cornbread

• vegetable oil cooking spray
• 1 teaspoon vegetable oil
• 2 cups yellow cornmeal
• 1 1/2 cups all-purpose flour
• 1 cup uncooked 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

1. Preheat oven to 400u0b0.
2. Coat a 9-inch cast-iron skillet with cooking spray and 1 teaspoon oil. Place in a 400u0b0 oven for 7 minutes.
3. 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.
4. Pour batter into the preheated skillet; sprinkle the pecans over batter. Bake at 400u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean.

vegetable oil cooking spray, vegetable oil, yellow cornmeal, flour, amaranth, baking powder, baking soda, salt, lowfat buttermilk, maple syrup, vegetable oil, eggs, pecans

Taken from www.food.com/recipe/amaranth-maple-cornbread-296379 (may not work)