Amaranth Maple Cornbread Recipes

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AMARANTH MAPLE CORNBREAD



Amaranth Maple Cornbread image

Make and share this Amaranth Maple Cornbread recipe from Food.com.

Provided by dicentra

Categories     Healthy

Time 40m

Yield 16 serving(s)

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 224, Fat 5.5, SaturatedFat 0.9, Cholesterol 27.1, Sodium 214.2, Carbohydrate 39, Fiber 2.7, Sugar 9, Protein 5.7

MAPLE CORNBREAD



Maple Cornbread image

This is a delicious corn bread with a subtle taste of maple syrup. I made them once, then lost the recipe. I was so disappointed, that i searched high and low until i found it again. My family was extremely happy!!

Provided by smile_angel_here

Categories     Quick Breads

Time 50m

Yield 9 serving(s)

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 tablespoons vegetable oil

Steps:

  • In a bowl, combine flour, cornmeal, baking powder and salt.
  • In another bowl, beat egg; add milk, syrup and oil.
  • Stir into dry ingredients just until moistened.
  • Pour into a greased 9-in.square baking pan.
  • Bake at 400 for 20-22 minutes or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack for 10 minutes.
  • Cut into squares.
  • Serve warm.

MAPLE CORNBREAD



Maple Cornbread image

It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1/4 cup cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 tablespoons vegetable oil

Steps:

  • In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.

Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

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3/5 (1)
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Servings 16
  • Coat a 9-inch cast-iron skillet with cooking spray and 1 teaspoon oil. Place in a 400° oven for 7 minutes.
  • 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.
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