I made some low carb chili con carne today with black soy beans (1 net carb per 1/2 cup!) and needed some cornbread to go along. Found this great and simple recipe on the net and it actually tastes like GOOD cornbread...and believe me I've made some not so good cornbread in my day.
3/4 cup almond flour
1 ounce butter (I used 2 tablespoons)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 packet Splenda or other sweetener (2 teaspoons)
Melt butter in a microwave safe bowl. Coat the sides of the bowl. Mix in the eggs. Measure the almond flour and mix in the baking powder, Splenda, and salt.
Microwave for 2 minutes.