Servings: 9 Time: 35mins. Difficulty Level: Easy
2 cups blanched almond flour
1/4 cup coconut flour
1 tsp baking powder
1/8 tsp pink salt
1/4 cup Splenda naturals
2 large eggs
3 tbsp room temp cream cheese
3 tbsp room temp Kerrygold butter
1/2 tsp vanilla
1 can Dynasty brand baby corn
Drain baby corn, add baby corn into food processor and blend until baby corn is a crumbly paste like texture.
Pre heat oven to 370 degrees.
Remove baby corn from food processor add to mixing bowl, add all other ingredients and
mix all ingredients well.
Grease 8 inch square baking pan, add corn bread batter into pan.
Bake for 20-25 mins until toothpick comes out clean.
Rest for 5 mins before cutting into bread.
Notes: I purchased the Dynasty brand baby corn at my local Wal-Mart in the Asian section.
Calories: 245 Net Carbs: 2.9g Fat: 20.2g Protein: 7.8g