Keto Chorizo Cornbread Dressing bursts with smoky flavor reminiscent of spicy tamales. A low carb TexMex twist on a classic sausage dressing–cornbread mixed with chorizo, cilantro, and jalapeno.
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Cooking the actual cornbread is a little time-consuming, but the preparation of it is pretty simple and quick. Note: Don’t wait until the last minute to make this dish. 😛
You can always make the cornbread part of the recipe ahead of time. Once the cornbread is dried out like stale bread, it can be stored in an airtight container for a few days.
Below is a photo of what the cornbread cubes should look like. They should be somewhere between stale bread and croutons. Drying the cornbread allows for the liquid to absorb better which makes for a moisture and more flavorful dressing.
Cook the aromatics before adding them to the dressing. This insures that they are cooked all the way through. You would think adding it to the dressing and then cooking it in the oven would do the trick, but not so much.
I used a 2.5 qt casserole dish to bake the dressing. If you use a different size, baking time may need to be adjusted.
Be sure to grease the dish well with butter.
Cover your dish with foil before placing in the oven to keep it from browning too much before it’s cooked all the way through. Then remove the foil and drizzle melted butter over the top of the casserole and place back in the oven for 10 minutes, so the top will crisp and turn golden brown.
Hope you enjoy this recipe!
*Nutritional label does not include net carbs, so I’ve added that below.
Total Carbs: 7g
Dietary Fiber: 3g
NET CARBS: 4g
A low carb TexMex twist on a classic sausage dressing. Cornbread mixed with chorizo, cilantro, and jalepeno bursts with smoky flavor reminiscent of spicy tamales.
- Butter for greasing pan
- 2/3 cup coconut flour
- 1/3 cup almond flour
- 2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/4 tsp sea salt
- 1 tsp garlic powder
- 4 eggs beaten
- 1 cup unsweet coconut/almond milk
- 1 Tbsp fresh corn flavoring optional but recommended
- 6 Tbsp butter melted
- Butter for greasing casserole dish
- 4 bacon slices
- 3/4 cup chopped onion about 1/2 an onion
- 3/4 cup chopped celery about 3 celery stalks
- 1 jalapeno seeded and chopped
- 2 tsp minced garlic
- 1 lb ground chorizo
- 1 tsp Mexican oregano or regular oregano
- 1 Tbsp sage
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped cilantro
- 2 eggs beaten
- 1 1/2 cup chicken bone broth
- 8 Tbsp melted butter divided
- cornbread cubes
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Preheat oven to 375 F.
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Grease 13 X 9 baking pan with butter.
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In medium mixing bowl, add flours, baking powder, xanthan gum, salt, and garlic powder. Whisk together until well mixed.
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Add eggs, unsweet almond/coconut milk, and extract. Mix well.
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Add melted butter and stir together.
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Scrap batter into pan and place in oven. Bake for 50-55 minutes or until edges are brown and center is well cooked.
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Remove from oven and allow to cool.
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Once cooled, cut cornbread into 1/4" cubes and put back into pan.
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Reduce oven temperature to 275.
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Put pan back into oven to dry cornbread out further. Toast for about 45 minutes, tossing cubes several times. Drier cornbread will allow for more absorption of liquid and a tastier dressing. The cubes should be between stale bread and croutons.
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Remove from oven and set aside.
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Preheat oven to 350 F.
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Generously grease a 2-3 qt casserole dish with butter.
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Cook bacon in medium skillet until crispy. Remove from pan and set aside.
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Add onions, celery, and jalapeno to skillet and cook until tender. About 5 minutes. Stir in garlic and cook for an additional minute.
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Remove from heat and transfer veggies to small bowl.
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Add chorizo to skillet and cook until moisture is evaporated and meat is well cooked. Remove from heat and set aside.
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Chop bacon into small pieces.
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In large bowl, add veggie mixture, bacon, seasonings, cooked chorizo, cilantro, eggs, chicken bone broth, and 6 Tbsp of the melted butter. Mix together.
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Add dried cornbread cubes and gently toss until cubes are moistened, but don't over mix .
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Scrape dressing into greased casserole dish. Cover dish with foil.
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Place in oven and bake for 35 minutes. Remove from oven.
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Take off foil and drizzle the last two Tbsp of melted butter over the top of the dressing.
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Put back into oven and bake for an additional 10-15 minutes until top is golden.
*Nutritional label does not include net carbs, so I’ve added that below.
Total Carbs: 6g
Dietary Fiber: 2g
NET CARBS: 4g
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.
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If you’d like to learn more about the ketogenic way of eating, check out my keto beginner’s guide.
