Corn Bread

1 c. butter, softened
2 packets Splenda
5 eggs - room temp.
1 1/2 c. almond flour
1/2 c. 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 tsp. baking powder
2 tsp. butter flavor extract
Optional: 1/4 c. corn bran or coarse grain corn meal (reduce almond flour to 1 1/4 c. if you use this option)

Preheat oven to 350 degrees
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 Spring form pan (or 9 round cake pan) and bake at 350 degrees for 50-55 minutes.
Makes 12 servings.
Without corn meal: 3 grams per serving.
With corn meal: 5 grams per serving.