Low Carb "Corn"bread

I found this recipe online when I was looking for a mock-cornbread to go with the low carb chili I made last night. It's amazing - even though there is no corn, it totally tastes like and has the texture of cornbread. I tweaked it a little for better flavor based on all the reviewer comments on the original recipe; the version below is my final project:

7 oz. almond flour (or 7 oz. almonds ground down as finely as possible)
1 t. baking powder
1 t. salt
1 t. Splenda
2 T. melted butter
4 large eggs

If you ground your own almonds, blend everything in the food processor with it. If not, mix the almond flour with the dry ingredients and work in the wet ingredients until well blended. Microwave on level 8 for a total of 6 minutes (I did it in 2 minute intervals to check for doneness, but it could probably be only checked at the 4 minute mark).
I have never been a proponent of microwave cooking - but with the speed, ease, and the carb level of this recipe, I just had to make an exception. The resulting bread is moist, flavorful, and tastes eerily similar to real cornbread. We ate it with low carb chili (just substituted Eden's black soybeans), sour cream and grated cheddar. YUM!