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Barley Buttermilk Corn Bread

 
Barley Buttermilk Corn Bread
1.2k

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

Reviews

+9

almost 8 years

This is the best corn bread I've ever had. Very rich and tender, the bits of sweet corn and barley really made the difference. The smell while baking was absolutely incredible.

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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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