This was given to me by a cornbread craving cyber-pal several years ago. It ain't cornbread but it's a pretty darn good substitute.

1 cup butter (2 sticks) softened
2 packets Splenda
5 eggs - room temperature
1 1/2 cups almond flour
1/2 cup hazelnut flour
(you can use all almond flour, but the hazelnut flour gives it more of a "corn"
flavor and consistency. I usually just give the hazelnuts a whirl in the blender and make my own flour.)
1 teaspoon baking powder
2 teaspoons butter flavor extract

Preheat oven to 350°F.

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.

Add butter flavoring.

Pour into greased 9" round cake pan and bake at 350°F for 50-55 minutes.