What would you consider the most irritating or frustrating part of watching television ? For me its got to be the loud ads during the break. It happens every time I am getting dinner ready in the kitchen and the television is turned on to the news, just when my hands are occupied with either cutting veggies or kneading some dough, the anchor will announce the ad break and the ad will come on at a jarring volume much louder than the original program.
Yikes...talk about deafening....I am really not against ads, there are a few of them I actually enjoy watching , but I wish the channels would play them at the same volume as the original program. I understand that the intent is to attract the viewer but most of the times at least in my case I end up turning off the television entirely and play some music. Ah...peace...
Moving on to the recipe of cornbread. On the days that I am looking for something more than plain bread to accompany soups I make this cornbread. I find this a nice change of pace with the addition of spice and sweet corn and find that it works with soups that tend to have some sweetness to it like the butternut squash with lentils soup or the carrot soup.
Ingredients and Method to make Eggless Cornbread
1 cup self raising corn meal
1 cup whole wheat pastry flour
salt to taste ( I used about 1 1/4 tsp for this quantity)
1/2 tsp chilli powder
1 tsp baking powder
1/2 tsp baking soda
2 tsp brown sugar
1 cup white or yellow sweet corn (either fresh or frozen) (I used frozen white)
1 1/4 cup milk
1/4 cup plain yogurt
3 tbsp extra virgin olive oil
2 cubes of light cheese (optional) (about 1.5 oz)
Pre heat oven to 375 deg F
Grease a large glass dish with a few drops of olive oil or any other oil and keep aside. ( I used a 10 X 14 inches glass dish)
In a large bowl mix together all the dry ingredients.
Add the milk and keep mixing. Add the yogurt and mix well.
Add sweet corn and mix well.
Finally add olive oil and mix well.
Pour this mixture into the greased dish,gently flatten with a knife and place in the oven.
Bake for about 20 to 25 minutes until a toothpick inserted comes out clean.
Cut into little squares and serve with soup of choice.
Try using finely sliced green chillies according to taste instead of chilli powder.
Add finely chopped cilantro to the corn mixture before baking for a slightly different flavor
Baking times will vary depending on the size and material of your baking dish.
You can replace the whole wheat pastry flour with equal quantity of all purpose flour.