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Savory Barleycorn Bread

Fresh.n.Natural's picture
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1994 Calories from Fat 464

% Daily Value*

Total Fat 52 g80.2%

Saturated Fat 7.9 g39.5%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 2247.7 mg93.7%

Total Carbohydrates 331 g110.4%

Dietary Fiber 43.9 g175.6%

Sugars 40.4 g

Protein 55 g109.8%

Vitamin A 5.4% Vitamin C 10.1%

Calcium 9.3% Iron 62.2%

*Based on a 2000 Calorie diet

Savory Barleycorn Bread Recipe