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!
- 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
- In one bowl, whisk together cornmeal, quinoa flour, sweetener, salt, baking powder, and xanthum gum.
- In a second, larger bowl, whisk together the egg, milk, and oil.
- Add dry ingredients to liquid ingredients and mix together (batter will be thick).
- Spray a bread pan with cooking spray.
- Pour the batter into the pan.
- Bake for 25 minutes at 400° F or until a knife inserted in the middle comes out clean.
- 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)
- We’re happy to be your comfort food.
Shredded carrots and rice simmer in soy milk and are then sweetened and delicately flavoured with cardamom. This pudding is related to carrot halwa, an Indian dish, but it’s lower in fat and sugar and doesn’t include nuts. It’s filling and delicious whether hot, warm, or cool.
Makes 5 ½-cup servings
The key to this dessert is the stirring. You should stir frequently during the first 45 minutes and regularly in the last 15 minutes. Is this a lot of stirring? Yes. Is it worth it? Absolutely.
- 4 cups soy or other alternative milk (your choice may affect the points count)
- 2 cups shredded carrots (2 large carrots)
- 2 tbsp. uncooked white rice
- ½ cup artificial sugar
- 1 tsp. margarine
- ¼ tsp. ground cardamom
- In medium-size heavy saucepan, put milk, carrots, and rice.
- Bring to boil and then reduce heat and simmer, uncovered.
- Stir frequently so that milk doesn’t form a skin or burn to the bottom of the pot.
- Simmer for about 45 minutes until milk is reduced by half.
- Stir in artificial sugar and margarine.
- Continue simmering and stirring for another 15 minutes (mixture will be thicker).
- Pour into 1/2 cup serving dishes.
- Mixture will continue to thicken as it cools.
- Serve hot, warm, or cool.
For Weight Watchers: 2 points per ½-cup serving on the Points plan and 3 points per ½-cup serving on the PointsPlus plan.
Nutritional Information for a ½-cup serving:
- Calories 122.4 (33.2 from fat)
- Protein 7.4 grams
- Fat 3.8 grams
- Carbohydrate 14.8 grams
- Fibre 2.2 grams
- Cholesterol 0 mg
- Sodium 68.8 mg
This food is very low in cholesterol. It is also a good source of Riboflavin, Pantothenic Acid and Magnesium, and a very good source of Vitamin A, Vitamin D, Vitamin B12 and Calcium.
(Adapted from “Carrot Pudding” in A Collection of Recipes Celebrating Ontario’s Flavours)
Fresh from the oven
Is there anything better than cooking with apple and cinnamon? (Okay, maybe chocolate.) This cake definitely falls in the comfort food category, particularly if served warm. Softened, slightly crunchy apples, lightly spiced, are covered with a lighter-than-expected pudding cake. Yum.
I’ve called this cake, “Ever-Forgivin,” because when I was adapting it, I made all kinds of mistakes such as forgetting to add the salt until the end, etc. Still, it turned out just right.
Apple side up!
The original recipe required only ¼ cup of milk. I found that this was insufficient for rice flour and ended up adding 1 entire cup! I suggest adding milk in ¼ amounts until you have a thick batter that can be poured.
Flavour tip: The cake layer doesn’t have an artificial sugar aftertaste, but the apples do. If you can handle small amounts of sugar, add 1 tbsp. of sugar to the cinnamon. This amount of sugar spread over 8 servings isn’t going to affect a diet or alter the Weight Watcher point count.
Makes 8 servings
- 3 large apples, peeled and thinly sliced (3-4 cups)
- 1 tbsp. artificial sugar or real sugar (see note above)
- ½ tbsp. cinnamon
- ⅔ cup rice flour
- ⅓ cup artificial sugar
- 1.5 tsp. baking powder
- ½ tsp. salt
- ½ tsp. xanthum gum
- 1 tbsp. shortening (butter or margarine), cold
- 1 cup soy milk, unsweetened
- 1 egg, beaten
- Cooking spray
For the apple layer:
- Mix artificial or real sugar and cinnamon in a bowl.
- Add apples to cinnamon mixture and toss so that the fruit is coated.
- Put this bowl aside until you’re ready to bake.
For the cake layer:
- Mix flour, artificial sugar, baking powder, xanthum gum, and salt in a large bowl.
- Cut shortening into the dry ingredients with a fork, pastry blender, or a food processor until it forms small pebbles in the flour. (If you’ve never done this before, watch the first 1.5 minutes of the video below.)
- Add beaten egg and mix.
- Add milk in ¼ cup amounts. (See note above.)
- Mix well until the batter is smooth.
Combining the two layers:
- Spray 8” x 8” pan with cooking spray.
- Put apples into the pan. (If you’re artistic, you can arrange them.)
- Pour batter over the apples and spread to coat.
- Bake at 350 degrees for 40 to 50 minutes until knife comes our smooth.
- Cool for 5 minutes and then turn over onto a plate.
For Weight Watchers: Each of the 8 servings is worth 2 points in both the Points plan and the PointsPlus plan.
(Adapted from http://recipes.sparkpeople.com/recipe-detail.asp?recipe=22701)
A dense and delicious cake with the heavenly aroma of cinnamon and cloves. A sprinkling of icing sugar is optional but delights the sweet tooth and is pretty to boot. I served this at an adult daughter’s birthday and it was pronounced delicious.
- 1 cup rice flour
- 2 eggs
- ½ cup Splenda or other artificial sugar
- 1 tsp. baking powder
- ½ tsp salt
- 1 cup soy milk
- ½ cup olive oil
- 1 tsp. cinnamon
- ½ tsp. cloves
- Mix all dry ingredients in one bowl.
- Beat eggs until smooth.
- Add artificial sugar and beat.
- Add milk and dry ingredients alternately to the egg-mixture, blending well after each addition.
- Beat in olive oil until smooth.
- Pour into 8 x 8 pan, sprayed with no-fat spray.
- Bake at 350o F for 25 minutes or until sides are pulling away from the pan.
Cut into 12 pieces.
Weight Watcher points: Each piece is worth 3 WW points on the Points plan and 3.5 in PointsPlus.
(adapted from a recipe given to me in the 1980s by the owner of some B&B in Port Dover, Ontario)
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.
Tips to cutting and preserving:
- It’s easiest to cut into pieces when right out of the oven.
- 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.
- 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)