MOCK CORN BREAD WITHOUT CARBQUIK

NANCY'S MOCK CORN BREAD WITHOUT CARBQUIK
1 cup almond flour, 4 ounces
3/4 cup hazelnut flour, about 3 ounces
1/4 cup soy grits, about 1 3/4 ounces
1 teaspoon baking powder
3/4 teaspoon salt

4 tablespoons butter, melted
3 eggs
1/4 cup heavy cream
1/4 cup water
1/2 cup granular Splenda or equivalent liquid Splenda

Blend the first 5 ingredients in a small bowl. In a medium bowl, whisk together the wet ingredients and the Splenda. Add the dry ingredients to the wet ingredients and stir until blended but don't over mix. Pour into a greased 8x8" baking pan. Bake at 400?18-20 minutes or until browned on top and firm to the touch in the center.

Makes 9 servings
Can be frozen

With granular Splenda:
Per Serving: 247 Calories; 21g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per Serving: 244 Calories; 21g Fat; 9g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs

This is similar to Nancy's other Mock Corn Bread recipe but doesn't use any Carbquik. The texture is very similar to her other recipe but I don't think it has quite as much flavor. I don't usually care for the taste of Carbquik much but in this case it must be contributing to the "corn" flavor in some way. Since it looks just like the other recipe, I used the same photo.

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