Quick and easy cornbread with herbs to go with soups and pastas. This is an eggless version and the addition of herbs specially rosemary makes a difference.
The glorious beauty of fall will vanish soon with the weather turning crisp & cold. It is freezing here and old weary leaves are falling down and within few days to come the roads will be lined up with empty stalks and barren branches. It was great that we managed to escape to the mountains last week but given the present day weather condition, it would have been too harsh for the little Rohan to go to Mount Laoshan.
Last week Aparna of MyDiversekitchen tagged me for a worthy cause a cause that is raised for alleviating poverty in Africa, a very thoughtful cause and is open to every one. Anyone can participate and there are quite a number of ways one can contribute.There are various ways for you to get involved:
Make a donation to Breadline Africa.
Bake a loaf of bread and blog about it.
Bake many loaves of bread and host a bake sale.
Checkout out this to find out more on The world wide blogger bake off challenge.
On this noble occasion I thought of baking a herb cornmeal bread that often dotes my kitchen top. Seeing Deeba’s Moroccan holiday bread, I went on adding 1 tablespoon of instant yeast instead of regular 1 teaspoon and it did a make difference to my regular cornmeal bread. It was soft and here goes the list of ingredients to make a nice loaf and that too for a worthy cause.
I prayed silently as I dunked and enjoyed it with roasted red pepper soup.
Daziano – http://italialicious.blogspot.com/