In a medium bowl, whisk the eggs with optional sweetener (if using) until well blended. Slowly whisk in the melted butter. Stir in the baby corn. Alternatively, everything can be blended together in a food processor.
In a small bowl, mix together the coconut flour, baking powder and salt. Add the flour mix into the wet mix until well combined. Spread into a greased or sprayed 9×5 bread pan.
Bake at 350º for 40 minutes. Let cool for at least 10 minutes before slicing. Serve warm with butter.
If you choose not to use corn, a corn extract can be used instead.The bread can be made as muffins or in cornbread molds. Just be sure to adjust the baking time as smaller molds will cook faster.For a hot and spicy bread, add in some chopped peppers and or cayenne powder.Bread keeps in the refrigerator for at least a week and at least 3 months in the freezer. To reheat leftovers, bake in a preheated 350°F oven for 10-15 minutes or until heated throughout. You can also reheat the bread by grilling slices in butter.