Ingredients
| Quantity | Ingredients |
|---|---|
| 2 cups | Cornmeal, Fine Grind |
| 1-1/2 cups | White Flour, Unbleached |
| 1 cup | 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 |
Directions
Preheat oven to 400 degrees. Oil a 9'' cast iron skillet, or use a baking dish. Place skillet or baking dish in oven for 7 minutes to heat. In a large bowl combine cornmeal, flour, amaranth grains, baking powder and salt. Chop pecans by hand or in food mill, set aside. 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. Pour batter into preheated skillet; sprinkle chopped pecans over batter and bake for 25 minutes or until done. Yield: 6 servings
Source: www.bobsredmill.com