Pumpkin Cornbread Squares

I love pumpkin pie, but it doesn’t love my diet.  Think pie crust, and you’ll know what I mean.  The flour and shortening…or if you’re inclined to alternative pie crusts, the very nutritious nut meal flours which are, unfortunately, high in calories.  The day someone figures out a diet pie crust, that person should win a Nobel prize.  Seriously!

Now, I also love cornbread (e.g.,  Sweet Quinoa Cornbread), whose calorie count falls within my dietary ambit.  So why not combine pumpkin and all those pumpkin pie spices—cinnamon, nutmeg, allspice, and ginger—with the nubbly texture and rich taste of cornbread?  The result: a delicious, spiced bread, redolent of the best fall flavours.

Cooking update (April 10, 2012): I make this oil-free and it was still terrific. Just replace the 2 tbsp. of oil with 2 tbsp. of apple sauce.

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Sweet Quinoa Cornbread

This cornbread is versatile.  It could be served with a soup or salad, but it also could be a dessert as it is lighter, sweeter, and has less corn taste that most cornbreads.

You could also vary its flavour by reducing the artificial sugar and adding actual corn kernels as was done in the original recipe (see the bottom of this page).   Although if you do add corn, remember to up the Weight Watcher point count accordingly.

Whatever you choose to do, this bread is delicious hot!

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  • 1 cup ground cornmeal
  • ½ cup quinoa flour
  • ½ cup sweetener (Note: Weight Watcher points for this recipe are based on the use of artificial sugar.)
  • ½ tsp. salt
  • 1 tbsp. baking powder
  • ½ tsp. xanthan gum
  • 1 egg
  • 1 cup soy or other alternative milk, unsweetened
  • ¼ cup olive oil
  • Cooking spray


    1. In one bowl, whisk together cornmeal, quinoa flour, sweetener, salt, baking powder, and xanthum gum.
    2. In a second, larger bowl, whisk together the egg, milk, and oil.
    3. Add dry ingredients to liquid ingredients and mix together (batter will be thick).
    4. Spray a bread pan with cooking spray.
    5. Pour the batter into the pan.
    6. Bake for 25 minutes at 400° F or until a knife inserted in the middle comes out clean.
    7. Slice while warm.


For Weight Watchers: Total point value of the entire recipe is 24 points on the Points plan and 28 points on the PointsPlus plan.  In the picture above, the bread was sliced into 8 pieces.  Thus each slice is worth 3 points on the Points plan and 3.5 points on the PointsPlus plan.

 (Adapted from “Quinoa Corn Bread” on Gluten-Free, Dairy-Free, Sugar-Free at http://gluten-dairy-sugarfree.com/?p=778)

Yummy, Tummy-Friendly, Sugar-Free Cornbread



I’ve served this re-fashioned cornbread to family and other guests, and watched a whole batch disappear.  The non-afflicted like to load a piece with butter, but it’s very tasty on its own and, especially, when warm.  It’s also good with a little bit of diet jam on the top.

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Tips to cutting and preserving:

  1. It’s easiest to cut into pieces when right out of the oven.
  2. It’s not greasy and dries out fairly quickly (2 days max) so to keep it as fresh for as long as possible, first cover it with a dishtowel while hot and then plastic wrap when cool.
  3. If it’s drying out, you can revitalize a piece by toasting it.


1.  Mix in 1st bowl:

  • ¾ cup cornmeal
  • ½ cups soy milk, unsweetened
  • 1 egg, slightly beaten
  • 3 tbsp. oil or melted shortening

2. Mix in 2nd bowl:

  • 1 cup rice flour
  • 1 tbsp. baking powder
  • ½ tsp salt
  • ½ cup Splenda

3. Add first bowl to second and whisk until mixed.

4. Pour into 9 x 9 pan, sprayed with oil-free spray.

5. Bake at 400o F for 22 minutes or until sides are pulling away from the pan.

6. Cut into 16 pieces. 

Weight Watcher points: 2 points on both the Points and PointsPlus programs.

(adapted from Canada’s Diabetes Meals for Good Health by Karen Graham, RD; published Robert Rose in cooperation with the Canadian Diabetes Association, 2008)