Cornbread and beans was a childhood staple, actually I think my parents called it ham and beans, and sometimes the ham was mostly the bone. They would prepare it in a pressure cooker, and pour the juices, beans and bits of ham over a square of cornbread, and we would sprinkle Visalia onion pieces on top – it was delicious!

Today, I try and stay away from beans AND cornbread, as the beans can cause me a lot of GI discomfort, and cornbread, is well, bread and full of carbs!

However, with a bit of tweaking, this can become Keto friendly, and if white beans are used instead of red, then GI discomfort is substantially minimized – and beans although rich in carbohydrates (20gm/half cup) are also full of protein (7gm per half cup) and fiber (7gm/half cup) which can cancel out some of the carbs (making it 13gms/half cup). My recipe for the cornbread is an easy twist on whatever you find on the cornmeal carton you purchase – simply substitute Monkfruit for the sugar, almond flour for the All Purpose flour, and your carbs are cut into less than half of regular cornbread, and you can’t tell the difference!