Amaranth Maple Cornbread - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0.
Coat a 9-inch cast-iron skillet with cooking spray and 1 teaspoon oil. Place in a 400\u00b0 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\u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean.