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.
Yield
8 servingsPrep
25 minCook
35 minReady
60 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
blue or yellow |
|
| 118 | ml |
pearl barley
pre-cooked bits-o-barley |
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
sea salt
optional |
|
| 1 | each |
eggs
lightly beaten |
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
buttermilk
|
|
| 3E+1 | ml |
honey
|
|
| 79 | ml |
onions
finely chopped |
|
| 118 | 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.
