One of the frustrations of living in Bangkok is not being able to find ingredients for American cooking, or if you do, they are very expensive. Fortunately, that list is short and includes things like cornmeal, molasses, and corn syrup; things which I seldom use anyway. But this is how you learn to improvise. I found almond meal at Tops which is not too bad at 69 baht for 500 grams; in texture it’s similar to cornmeal. To make it corn bread, I tossed in the corn kernels. And for color, the scallions.
Low Fat Scallion Corn Bread
Prep time: 20 minutes
Baking time: 25 minutes.
1 cup almond meal
1 cup all purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tinned corn kernels, drained
1/2 cup scallions, chopped
1 egg lightly beaten
1 cup clabbered milk or sour milk
1/4 cup plain non-fat yogurt
2 tablespoons vegetable oil
Preheat oven 350˚F/175˚C. Grease an 8″ square baking pan. Set aside.
In a one cup measure, put 1 tablespoon white vinegar and top up to one cup mark with low fat milk. Set aside 5-10 minutes to curdle milk.
In a large bowl, put almond meal, flour, sugar, baking powder, baking soda, salt, corn, and scallions. Stir to combine.
In a medium bowl, put the beaten egg, sour milk, yogurt, and oil. Mix well.
Pour egg mixture into the flour mixture and mix with a fork until just combined. Scrape the batter into the prepared pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Cool a few minutes then serve warm.