Recipe: BARLEYCORN BREAD

Title: BARLEY/CORN BREAD
Categories: Breads, Quick
Yield: 1 recipe

1 c AM Blue or Yellow Cornmeal
1/2 c Pre-cooked AM Bits-O-Barley
1 ts Baking soda
1/2 ts Sea salt (optional)
1 Egg; lightly beaten
2 tb AM Unrefined Vegetable Oil
1 c Buttermilk
2 tb Honey
1/3 c Finely chopped onion
1/2 c 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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