Barley/corn Breadbreads, quick 1 cup am blue or yellow cornmeal 1/2 cup pre-cooked am bits-o-barley 1 teaspoon baking soda 1/2 teaspoon sea salt (optional) 1 egg; lightly beaten 2 tablespoon am unrefined vegetable oil 1 cup buttermilk 2 tablespoon honey 1/3 cup finely chopped onion 1/2 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 |
