barley/corn bread
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| Measure | Ingredient |
|---|---|
| 1 cup | AM Blue or Yellow Cornmeal |
| ½ cup | Pre-cooked AM Bits-O-Barley |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Sea salt (optional) |
| 1 | Egg; lightly beaten |
| 2 tablespoons | AM Unrefined Vegetable Oil |
| 1 cup | Buttermilk |
| 2 tablespoons | Honey |
| ⅓ cup | Finely chopped onion |
| ½ cup | Canned whole kernel corn |
Preheat oven to 350 F. 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 30-35 minutes or until well browned. Cut in wedges and serve hot.
Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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