Barley Buttermilk Corn Bread

Old fashioned classic with a twist, a little barley boosts the fiber along with corn kernels makes it more filling. Fills the kitchen with a lovely smell whilst baking.

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60 minutes Prep: 25 minutes Cook: 35 minutes

232 calories per serving view nutrition facts

8 servings suggest servings

Ingredients

1	cup	cornmeal	blue or yellow
1/2	cup	pearl barley	pre-cooked bits-o-barley
1	teaspoon	baking soda
1/2	teaspoon	sea salt	optional
1	each	egg	lightly beaten
2	tablespoons	vegetable oil
1	cup	buttermilk
2	tablespoons	honey
1/3	cup	onion	finely chopped
1/2	cup	corn kernels, canned	canned

Directions

Preheat oven to 350 F.

Mix the cornmeal, Bits-O-Barley, baking soda and sea salt.

Add the egg, oil, buttermilk, honey, onion and corn and mix only until the dry ingredients are moistened.

Turn into a well-oiled and heated large iron skillet.

Bake 30-35 minutes or until well browned.

Cut in wedges and serve hot.

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