Barley Buttermilk Corn Bread
1.5k
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.
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
|
|
| ⅓ | 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.
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?
