Recipe for Barley/Corn Bread


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.

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