Maple Almond Butter Cornbread

So I used the cornbread mix from Bob's Red Mill and "followed the directions" except for omitting the eggs and oil and adding a bunch of maple almond butter (from Justin's Nut Butter). I used the slow cooker for this one. After a few hours, I got a good rise out of this. Disappointingly, the cornbread didn't hold together as much as I would have liked, although I can't be surprised because obviously I omitted the eggs. It was still very fluffy though! Oh well. The result was still distinctively cornbread in flavor, although I could definitely make out the almond butter both in taste (nutty) and appearance (small brown flecks).