Southern KETO Cornbread Dressing ( no corn obviously… because it’s KETO )

Southern KETO Cornbread Dressing ( no corn obviously… because it’s KETO )

HELLO FELLOW KETO HUMANS! Today we are going to make my keto version of my grandmother’s southern cornbread dressing. It’s a recipe that is dear to my heart and has always been a family favorite. We usually have this at Thanksgiving and also at Christmas time. Enjoy and watch the videos for visual instructions. Please keep in mind that I am not a professional recipe writer so this may a bit different than you’re used to, so please be kind LOL. Feel free to leave me any tips on how to make this recipe better. This is my 3rd year making it, and every year I find a way to add or change something, so I am open to KIND suggestions.

Scroll down for dressing recipe.

KETO CORNBREAD RECIPE : double the recipe below if needed to accommodate more guests.

Preheat oven to 350 ( PUT YOUR CAST IRON SKILLET IN THE OVEN AS WELL – getting the skillet hot before greasing and pouring the batter in. This helps make a lovely crust on the cornbread. See cornbread video for visual on greasing the pan LIBERALLY )

DRESSING // CORNBREAD RECIPE BELOW using a 10 inch cast iron skillet – Will serve around 4-6 people respectively ( you may double this recipe as well and it works fine )

1/2 CUP pork panko
8 tsp coconut flour
4 tsp baking powder
4 tbsp almond flour (blanched)
4 eggs (room temperature)
4 oz cream cheese
4 oz butter

In a large bowl, Mix pork panko, almond flour, baking powder, and coconut flour together well.

In a separate bowl mix softened butter and cream cheese together until they form a creamy texture

Add room temperature eggs to the fatty cream mixture and mix well.
Then, add that to dry ingredients and mix well.

Grease your skillet well with a generous amount of bacon grease (see video) Pour cornbread mixture into hot skillet and place in preheated oven for 25 minutes, or until golden brown on top.

Allow to cool and then serve with your favorite keto soup or continue on to make dressing.

This pairs nicely with chili. Here is my favorite keto chili recipe by my good friend Melissa and her husband Jared.

Find all your ingredients here :
Cast iron skillet :
Pork Panko :
almond flour (blanched ) :
Coconut flour :
Food scale :
Pioneer woman mixing bowls (similar ) :

see video for visual instructions

DRESSING // This will serve around 4-6 people ( you may double this recipe as well and it works fine )

After your cornbread has cooled, crumble it apart and place in a large bowl. Cover the bowl with a dishcloth and allow to sit overnight. (12 hours if possible ) If you don’t have time for this step you may break the cornbread apart and toast it in the oven on a baking sheet to dry it out a bit. (This won’t dry it out too much as long as you don’t let it scorch, so don’t worry ) Place cornbread in the oven on top rack, broil and watch carefully as it is very easy to burn if you aren’t paying attention.

Once the cornbread has sat out or been toasted, place in large bowl and add the ingredients below :

PREHEAT OVEN TO 350 – add the following ingredients into bowl of crumbled cornbread.

  • 1/2 cup chopped celery ( more or less as desired )
  • 1/2 cup chopped onion ( again more or less depending on your preference )
  • add in 1 tsp to 1 1/2 tsp of dried sage – SAGE is a very strong spice and should be used with caution if you have never cooked with it. Start with 1 tsp if you are not one for strong flavor. Too much will ruin the dish. I enjoy the taste myself. MIX WELL so sage is evenly distributed.
  • ADD 1 cup to 1 1/2 cups of CHICKEN BONE BROTH ( store bought is fine but homemade is even better) eyeball this a bit and pour in a little at a time while stirring it into the mix. The texture should be good and wet but not soupy. This type of cornbread won’t soak up the broth like traditional cornbread would. When in doubt pour a little more in, it’s better to be too moist than too dry. No one likes dry dressing.
  • If you are wanting to add meat – I suggest using chicken thighs as the meat is fatty and delicious. Boil the thighs in salt water till the meat is falling off the bone, then chop it up. About a cup of chopped chicken thighs is what I would use ) add it in at this point and mix everything together making sure the cornbread is well broken up with no chunks.
  • add black pepper to taste and mix.
  • I find that it isn’t necessary to add any salt to this dish as there is salt from the pork panko and the broth as well.
  • After mixing all of these up VERY well, I usually do a taste test just to see if I need more of something. Feel free to adapt this recipe to your personal preference.

After you have finished mixing your ingredients, grease a glass dish ( I would use a square casserole dish, Mine is a size: 9 1/2″ sq. x 2 1/2″ high; 10 3/4″ long) with butter or bacon grease and pour in mixture. ( here is the link to dishes ) and place in oven for 30-45 minutes checking in on it at around the 30 minute mark. The top should turn a golden brown.

Allow to cool for around 30 minutes before serving.

See approximated macros below : recalculate yourself if you adapt this. I use Cronometer to check macros.

I hope you enjoy this recipe. Please tag me on Instagram or Facebook and leave a comment if you are going to try this recipe!!

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