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Barley Buttermilk Corn Bread

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Barley Buttermilk Corn Bread

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 servings

Prep

25 min

Cook

35 min

Ready

60 min
Low in Saturated Fat, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup cornmeal
blue or yellow
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½ cup pearl barley
pre-cooked bits-o-barley
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1 teaspoon baking soda
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½ teaspoon sea salt
optional
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1 large eggs
lightly beaten
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2 tablespoons vegetable oil
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1 cup buttermilk
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2 tablespoons honey
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cup onions
finely chopped
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½ cup corn kernels, canned
canned
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Ingredients

Amount Measure Ingredient Features
237 ml cornmeal
blue or yellow
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118 ml pearl barley
pre-cooked bits-o-barley
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5 ml baking soda
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2.5 ml sea salt
optional
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1 each eggs
lightly beaten
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3E+1 ml vegetable oil
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237 ml buttermilk
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3E+1 ml honey
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79 ml onions
finely chopped
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118 ml corn kernels, canned
canned
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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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* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 17425% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 293mg 12%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 14%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 2%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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