Ingredients

• 2 cups Medium Grind Cornmeal
• 1-1/2 cups Unbleached White All-Purpose Flour
• 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 Eggs
• 2 Tbsp Pecan Halves

Instructions

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.
   
   
   
   Chop pecans by hand or in food mill; set aside.
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.
4. Pour batter into preheated skillet; sprinkle chopped pecans over batter and bake for 25 minutes or until done.
   
   
   
   Yield: 10 servings