Savory Barleycorn Bread
|Blue cornmeal/Yellow cornmeal||240 Milliliter (1 Cup)|
|Precooked barley||120 Milliliter (1/2 Cup Bits-O-Barley)|
|Baking soda||1 Teaspoon (5 Milliliter)|
|Sea salt||1⁄2 Teaspoon (3 Milliliter)|
|Egg||1 , lightly beaten|
|Unrefined vegetable oil||30 Milliliter (2 Tablespoon)|
|Buttermilk||240 Milliliter (1 Cup)|
|Honey||30 Milliliter (2 Tablespoon)|
|Finely chopped onion||80 Milliliter (1/3 Cup)|
|Canned whole kernel corn||120 Milliliter (1/2 Cup)|
Preheat oven to 350°F (180°C).
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 well-oiled and heated large iron skillet.
Bake 30-35 minutes or until well browned.