Barley Buttermilk Corn Bread
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 servingsPREP
25 minCOOK
35 minREADY
60 minIngredients
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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