Alice Faber wrote:
> Jalapeño corn bread is definitely one of the carb-dense foods I miss the
> most. Why'd you have to go and remind me of it?
>
If you get desperate, you can make something very similar to
cornbread, using nut meal(s) and, if your recipe uses flour, one
of the LC flour substitutes. I thought hazelnut flour did well in
this and may try pecan flour too. You want some grit.

I recently read of two approaches that would lend more corn flavor
to the bread, although I have not eyed the nutritional information
on the cans yet. 1) You can use the liquid from a can of corn in
the cornbread. (I wonder how one can find out how carby the
liquid is--and, since I haven't eyed the cans, I don't know
whether some brands might add sugar.) 2) You can whomp up baby
corn in a blender or food processor. (Again, I have not checked
out how viable that approach would be.)