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Barley Buttermilk Corn Bread

Barley Buttermilk Corn Bread

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Submitted by kilcharran

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

Ingredients

1 237
CUP ML CORNMEAL
blue or yellow
½ 118
CUP ML PEARL BARLEY
pre-cooked bits-o-barley
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SEA SALT
optional
1 1
LARGE EACH EGGS
lightly beaten
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 237
CUP ML BUTTERMILK
2 3E+1
TABLESPOONS ML HONEY
79
CUP ML ONIONS
finely chopped
½ 118
CUP ML 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 Arrow up button

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 174 25% 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?
Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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