Barley Buttermilk Corn Bread (#1006)

Serves
Ready
8
1
Hours
Prep
Cook
25
Minutes
35
Minutes
Categories
Breads Any Cinco de Mayo Mardi Gras American Cuban Mexican Tex-Mex Texas Brunch Lunch Snack Appetizer Side Grains Oils Vegetables Vegetarian Healthy Dairy Eggs Gluten Lactose Intolerant Milk Wheat Bake Not Spicy
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Ingredients

  • 1 cup Cornmeal blue or yellow
  • 1/2 cup Pearl Barley pre-cooked bits-o-barley
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt optional
  • 1 Eggs lightly beaten
  • 2 tablespoons Vegetable Oil
  • 1 cup Buttermilk
  • 2 tablespoons Honey
  • 1/3 cup Onions finely chopped
  • 1/2 cup Corn Kernels canned

Directions

  1. Preheat oven to 350° f (180° c).
  2. Mix the cornmeal, bits-o-barley, baking soda and sea salt.
  3. Add the egg, oil, buttermilk, honey, onion and corn and mix only until the dry ingredients are moistened.
  4. Turn into a well-oiled and heated large iron skillet.
  5. Bake 30 to 35 minutes or until well browned.
  6. Cut in wedges and serve hot.
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