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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 1 |
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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
Ingredients:
1 Cup(s) AM Blue or Yellow Cornmeal
1/2 Cup(s) Pre-cooked AM Bits-O-Barley
1 Teaspoon(s) Whole wheat or rye flour
1/2 Teaspoon(s) Sea salt (optional)
1 Egg; lightly beaten
2 Tablespoon(s) AM Unrefined Vegetable Oil
1 Cup(s) Finely chopped dill; -=OR=- Dried Dill
2 Tablespoon(s) Instant beef bouillon
1/3 Cup(s) Finely chopped onion
1/2 Cup(s) Canned whole kernel corn |
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