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Barley Buttermilk Corn Bread

 
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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.

Yield

8

servings

Prep

25

min

Cook

35

min

Ready

60

min

Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

Ingredients

1 cup cornmeal
blue or yellow
½ cup pearl barley
pre-cooked bits-o-barley
1 teaspoon baking soda
½ teaspoon sea salt
optional
1 large eggs
lightly beaten
2 tablespoons vegetable oil
1 cup buttermilk
2 tablespoons honey
cup onions
finely chopped
½ cup corn kernels, canned
canned

Directions

Preheat oven to 350℉ (180℃).

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 to 35 minutes or until well browned.

Cut in wedges and serve hot.

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* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 17425% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 293mg 12%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 14%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 2%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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