Corn Bread

1 cup butter -- softened room temp
2 tbsp splenda
5 eggs -- room temp
1 1/2 cups almond meal -- flour
1/2 cup hazelnuts -- finely ground
1 tsp baking powder
2 tsp butter flavor/extract

Preheat oven to 350°F-180°C.

Cream butter and splenda well. Add eggs - one at a time - beating well
after each. Mix almond and hazelnut flours with baking powder and add
egg to mixture a little at a time while beating. The ground hazelnuts give
the "Corn" flavour. Add butter flavoring. Pour into greased 9" 230mm
-10" Springform pan (or 9" 230mm round cake pan) and bake 350°F-180°C
for 50-55 minutes.




Per Serving (excluding unknown items):
271 Calories
24g Fat (76.6% calories from fat)
10g Protein
6g Carbohydrate
trace Dietary Fiber
119mg Cholesterol
221mg Sodium. Exchanges
1/2 Grain(Starch)
1 1/2 Lean Meat
4 Fat
0 Other Carbohydrates