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Corn Bread
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1 cup butter (2 sticks) softened
2 packets Splenda
5 eggs - room temperature
1-1/2 cups almond flour
1/2 cup hazelnut flour
(you can use all almond flour, but the hazelnut flour gives it more of a "corn" flavor/consistency - especially if you are not using the corn meal option below.)
1 teaspoon baking powder
2 teaspoons butter flavor extract
OPTIONAL: 1/4 cup corn bran or coarse grain corn meal
(reduce almond flour to 1-1/4 cups if you use this option)
Preheat oven to 350°F.
Cream butter and Splenda well. Add eggs - one at a time - beating well after each. Mix almond and hazelnut flours (and corn meal if using) with baking powder and add egg to mixture a little at a time while beating. Add butter flavoring. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.
Makes 12 servings.
Without corn meal: 3 grams per serving. With corn meal: 5 grams per serving.
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