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Savory Barleycorn Bread

Fresh.n.Natural's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Course: 
Breakfast
Method: 
Baked
Dish: 
Bread

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