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Amaranth Maple Cornbread

A delightful maple-flavored cornbread with whole grains and pecans. High fiber, soy free.


Step 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.

Step 2

In a large bowl combine cornmeal, flour, amaranth grains, baking powder and salt.

Chop pecans by hand or in food mill; set aside.

Step 3

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.

Step 4

Pour batter into preheated skillet; sprinkle chopped pecans over batter and bake for 25 minutes or until done.

Yield: 10 servings
Amaranth Maple Cornbread

Servings: 10



Products Used in this Recipe

Flours & Meals
Fine Grind Cornmeal

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Unbleached White All Purpose Flour

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Gluten Free
Organic Amaranth Grain

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Gluten Free
Baking Powder

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Baking Aids
Sea Salt

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Baking Aids
Pecan Halves

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Ratings & Comments (2)

5 Stars  100%  2
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


2 Reviews

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llstar March 10, 2012
Had so much hope for this recipe and it had a good flavor. However, we found it sucked the moisture out of our mouths as it was so dry. Perhaps additional liquids will improve the outcome.
A. April 6, 2014
Agree with previous comment, too dry. And in my opinion, too crunchy. I think the amaranth should be cooked and cooled before adding to he recipe.

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