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Half-size version of Bread Janggeum's recipe
Wash the Chodang corn thoroughly and separate the kernels.
Add the separated corn, soy milk, and protein powder to a blender and blend until smooth.
In a bowl, combine the eggs, erythritol, and vanilla extract and mix well.
Pour in the blended corn mixture, almond flour, and baking powder, then mix to combine.
Pour the batter into a madeleine mold and bake in a preheated oven at 180°C for 12–15 minutes.
Transfer to a cooling rack and let them cool completely.
