MOCK CORN BREAD

NANCY'S MOCK CORN BREAD
3/4 cup almond flour (3 ounces)
1/2 cup hazelnut flour (2 ounces)
1/2 cup Carbquik (2 1/2 ounces)
1/4 cup soy grits (1 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons salted butter, melted *
3 eggs
1/4 cup heavy cream
1/4 cup water
1/2 cup granular Splenda or equivalent liquid Splenda

Combine the first 6 ingredients in a small bowl. In a medium bowl, mix the butter, eggs, cream, water and Splenda. Stir the dry ingredients into the wet ingredients until well blended, but don't over mix. Pour into a greased 8x8" baking pan. Bake at 400?15-20 minutes or until nicely browned and and firm to the touch. Cool in the pan on a rack before serving.

Makes 9 servings
Can be frozen

* If you use unsalted butter, you may want to increase the salt to 3/4 teaspoon.

With granular Splenda:
Per Serving: 230 Calories; 20g Fat; 9g Protein; 11g Carbohydrate; 6g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 225 Calories; 20g Fat; 9g Protein; 9g Carbohydrate; 6g Dietary Fiber; 3g Net Carbs

My friend, Nancy, sent me this recipe as well as some of the ingredients so that I could try it. I was so surprised at how much it tastes like my high carb cornbread. The soy grits give it just the right texture and the hazelnut flour and Carbquik seem to mimic the flavor of cornmeal. You can order hazelnut flour through Netrition and soy grits through the Bob's Red Mill website.

UPDATE: I suggest checking your cornbread after 15 minutes. The last time I made some it got a little dark in 19 minutes. Also, soy grits are now available through Netrition.

UPDATE: 15 minutes was just right. It browned on top and didn't get overbaked.

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