I agree with @lfod14. Not knowing how much of the corn you put in…. It may be fine. You could also try using less of it.
Your idea of bell pepper bits sounds good too.
Sometimes at a restaurant. I will be surprised by a sauce on my meat. I can just scrape most off or leave some on (if it’s incredibly yummy), knowing that one meal with sauce is not going to derail the train.
a cup of corn is roughly like 30g give or take
put in 1/2 of that, 1/2 cup and you are at around 15g
your recipe makes 1 or 2? servings…eat it all you got like 15g in it, eat 1/2 you got like 8 g in it etc.
so yea, if you truly ‘control’ it and it is not a factor to make ya walk back into carbland or trigger you want more…I say keep it if you truly want it.
there are subs, but are subs ever the real deal? nope!
key being, you do ok, then do you. Not good at any time the corn has to go.
For your Mexican sppon bread you might try this:
I use it to make cornbread out of almond flour and the taste and texture is the best substitute bread I’ve ever made.
eta: it won’t give you the crunch and texture of corn, if that is your goal.
Thank you. This is real? Lol. Someone else recommended it and literally I thought they were being funny. I’ll just have to have my husband keep it behind a locked cabinet until I need to use it, otherwise I may just dump it into my mouth 
This definitely will help with the spoon bread because I knew there had to be a way to get close to a cornbread texture since almond flour makes everything gritty, like cornbread. Lol Even the finely ground unblanched kind. So the extract will be perfect for me to try that. Thank you!
This is the recipe I use. I use almond flour, don’t add the sweetener and add 1/2 tsp of the corn extract.
You know, you guys are right!! Im getting all giddy here. I use less than 1/4 C in my salsa (full batch uses 3T?) and only 1/2 C in my soup, and ya there are at least 4-6 servings in both based on the serving sizes that I used to eat, probably double that many servings based on the new serving sizes that fill me up now. 
But even at 6 servings my soup then is only 3.2 net carbs per serving because of it. And, I know it would taste just as good with only 1/4 C added.
I guess I just somehow thought if I ate even one bite of a bad-for-you carb that it would somehow unravel everything I’ve done. Not because of triggering cravings or anything like that. I’ve a steely will power. But I thought it would create a reaction in my body, (like significantly spike my blood sugar,) and that would negate a whole week or month or more of keto, like throw me out of ketosis and make me have to start all over from square one again. So I haven’t touched a speck of off-limit foods since March 6th. I guess I’m still so new to keto that i haven’t acquired enough experience yet to know which starchy foods and at what amounts will spike my blood sugar excessively.
Thanks for all your thoughts!
Thank you for you’re very, very valuable $0.02! Lol
Too funny. You’re so right! It comes right out with barely any being digested, like our gut and intestines can’t get rid of it fast enough. Lol I’m wondering if they get the net impact to our body by studying the effects of a completely puréed or liquified version.
I’m almost feeling silly over all my efforts to find a substitute. But I so appreciate all these perspectives and feedback.
Canned baby corn. I mix it with butter and cream as a sub for creamed corn, which was a summertime favorite at our house.
As you get further along things are going to taste really sweet, so you might not even want that in the recipe.
it boils down to who is you and like ya said, what is that ‘real serving’ vs that amt of corn ya put in there for a few tablespoons ya get a ‘corn crunch sweeteness’ you love and IF YOU DO fine then ya DO fine so…this is all you at this point.
make it, eat it, enjoy it AND THEN ACCESS how you do…again it is all about you and a few corn nibbles ain’t gonna make or break your new healthy way forward.
Sometimes we ‘go in so tight and controlled’ and ‘what ifs’ that we lose sight of the real picture as ‘it MUST work for us and how we feel’ doing just that.
keep you in all this at all times 
Same thought process when I make gravy out of the juices from a pot roast - I just use flour. My husband likes really thin gravy so it doesn’t take a lot of flour and by the time I calculated the carbs it was like 2 or 3. The onions I cook with the roast and end up in the gravy probably have more carbs.
yea it works for you at all times and results are great for your lifestyle change and you are doing well from this plan doing ‘you guys’ and it suits ya’ll great that teaspoon or so of flour means nothing…then more power to you.
I can relate. I used to make yummy blended corn smoothies because they would give me a boost of energy from the Vitamin B3 (NAD+).
For “normal” gravies for my wife and I, I use butter and make it thin. For Thanksgiving, Christmas, etc., I use roux (flour and butter). While I could use another thickener, since I only do this a few times a year, roux is more foolproof. I just have to remember how to make roux. 
Same here, except we use cornstarch for the roux, since it has more thickening power, thus requiring less. I figure that the amount in one serving of gravy isn’t worth worrying about, unless I’m planning drinking all the gravy, lol!
Now y’all have calmed my nerves over gravy too! C’mere….group hug!!!
I literally filled my pantry with every known keto thickening agent known to mankind to be prepared for that one single day I would want gravy. Of course when that day came I sat staring at a gelatinous pile of goo with my gorgeous roast because I didn’t understand how to use xantham gum and didn’t realize it wasn’t a 1 for 1 swap with flour. So that spurred me to purchase psyllium husk, glucomannan, beef gelatin, and guar gum all on that very night just ten minutes after eating the first plop on my fake potatoes, which were too runny thanks to my noobness.
Keto food manufacturers have never been more delighted than when my stupid a** pulled up to the party. Easy money in their pockets with me.
Be very careful with the xanthan gum. Start with a minuscule amount. You can always add more, but you can’t add less . . . HAHAHAH!! 
Lolol yeah, I’m learning. I made a homemade keto syrup last week and it only called for 1 tsp of xantham gum which was added to 1/4 C water first and left to gel up a bit before adding to the rest of the syrup. But I think 1 tsp was still way too much. I’ll start with 1/4 tsp next time.
But it did teach me a few things I didn’t know through the experimentation. No matter how little you add it will always create teeny clumps when you first stir. But after soaking 5 minutes when I whisked again they came right out … but it was still too thick of a gel because when I added it to the syrup it created a ton more teeny clumps again. I got a fair amount out by whisking like a maniac for ten minutes, but in the end I had to strain it. Two more cups of water did not keep it from becoming a gelled syrup rather than a pourable one.
I came late and I see the others already wrote what i thought: If it’s just a little amount, you may squeeze it in… I ate chocolate covered banana almost every day on keto in the first months… Why not? It was almost no carbs, my vegs, on the other hand… Yeah, they had to go eventually.
Some dishes are impossible on keto and it’s fine, one can have other favs, it’s no big deal not to have many of our favs anymore.
Some have a little carby stuff but a small but satisfying portion has so little so it’s fine.
And sometimes substitution is possible. But if it’s something specific, especially regarding flavor, I usually can’t find a substitute that is even remotely similar. Maybe I find one that works while being different…
I have lots of more or less fancy keto/paleo stuff too 
I was curious and tried out zillion things. Some were even useful and I keep buying them, I just super rarely use them. It’s fine, they don’t spoil in 1-2 years…
I am not sure I ever had gravy in my life, I doubt it’s a thing in my country so I am pretty fine without that. We like stews though and that requires onions and lots of paprika here but that isn’t very carby either (some people uses more onion than meat, well, not us. that would be horribly sweet! we use a quite small amount. so it’s fine).
It’s very useful to have extremely low-carb staples if one likes some carbier items… I have read so many times that spending 10 or 15g carbs on some small stuff (like a small dessert… I find extreme low-carb desserts perfect most of the time but sometimes one wants it different, I get it) is a bad idea as we need to spend very little carbs on the vast majority of our food then. I see no problem with that if I want my carby thing and have no spectacular desire towards my carbier staples (like eggs and sour cream. liver too but I don’t eat much from that).
So… If some items sounds dangerous, plan and be careful. But small amounts may work.
I never met xantham gum (just in recipes but never in webshops, it seems it’s not a thing here) but konjac flour (glucomannan) is tricky too. I realized I need to mix it with some other powder before I add liquid or else it WILL be clumpy and nothing will help afterwards. It’s good gelatin is nicer. And agar-agar is even easier to handle, warming up makes it liquid again anyway if one totally messes it up BUT it has a stupid texture, not the jelly I want.
When I experiment with a new recipe (either an existing one or something I made, it’s usually the latter, normal people don’t seem to have my preferences and tastes), I do it in tiny So I never throw out a lot of expensive ingredients (though I don’t use expensive ingredients anymore… and I don’t throw out my stuff ever, it’s always at least borderline edible somehow. I am experienced. oh all that time in the kitchen and now I don’t use the vast majority of my recipes as they were vegetarian and now I try to do carnivore… and interestingly, my vegetarian carnivore recipes were created after I forgot about those fancier plant ingredients that just make life more complicated. too many variations to try).
When I make some more complicated stuff, I test the different parts in tiny and then I make the big thing. (Carnivore made me spoiled, I make great food with almost zero work but I have plans for some more elaborated, still simple stuff. I never had ice cream cake and I totally will try it. I just never feel any desire for it on carnivore. Sigh. Not even off carnivore. Sweet pancakes, yes, ice cream, nope.)
It seems pricey but 2 oz is 12 tsp, so you can get 24 pans of cornbread out of one bottle.