Barley Corn Bread Recipe

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Barley Corn Bread Ingredients

1 cup am blue or yellow cornmeal
1/2 cup pre-cooked am bits-o-barley
1 tsp baking soda
1/2 tsp sea salt (optional)
1 egg, lightly beaten
2 tbsp am unrefined vegetable oil
1 cup buttermilk
2 tbsp honey
1/3 cup finely chopped onion
1/2 cup canned whole kernel corn

A Recipe for
Barley Corn Bread

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Barley Corn Bread Recipe
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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Barley Corn Bread

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Barley Corn Bread Directions

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

Serves: 1

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Barley Corn Bread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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