This Keto Texas Cornbread Dressing is a low carb version of my granny’s recipe, and any self-respecting Texan knows it’s essential at Thanksgiving dinner or it could get ugly.
Rich buttery broth combined with cornbread, eggs, aromatics, and the perfect amount of seasonings produce a deliciously moist custard-like side dish. The addition of chicken and boiled eggs elevate this comfort dish even further.
I’m not gonna lie, making cornbread dressing does take some time. But trust me, it’s totally worth it.
It’s definitely harder to cheat by using a box cornbread mix when you’re trying to cut back on carbs and avoid yucky ingredients. I’m sure there is a “keto” version of a mix somewhere, but use caution if you go this route. Many of the foods listed as keto are not so clean or low carb.
Besides, it’s so much better to make your own, so you know exactly what’s in it.
Cooking the cornbread is where the time-consuming part comes in, but the actual preparation of it is pretty simple and quick. Just make sure you give yourself enough time.
The cornbread part of the recipe can be made ahead of time with no problem. Once the cornbread is dried out like stale bread, it can be stored in an airtight container for a few days.
I personally like to use a flavoring called fresh corn to add a little more of the corn taste to the cornbread and the dressing. It’s not essential, but it does add a lot to it. Above, I linked the brand I use. There are a few other brands, but I have no clue how they taste or how much to use.
This is what the cornbread should look like after the drying process. Somewhere between stale bread and croutons.
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 qt casserole dish to bake the dressing. Be sure to grease the dish well with butter. You don’t want your dressing to stick!
Cover your dish with foil before placing in the oven, so it doesn’t brown too much before it’s cooked enough. Then, you need to take off the foil and drizzle melted butter over the top and place back in the oven for a short time, so the top will crisp and turn golden brown.
Hope you enjoy this version of Texas cornbread dressing!
Rich buttery broth combined with cornbread, eggs, aromatics, and the perfect amount of seasonings produce a deliciously moist custard-like side dish. The addition of chicken and boiled eggs elevate this comfort dish even further.
- 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 or almond milk
- 1 Tbsp fresh corn flavoring (optional but recommended)
- 6 Tbsp butter, melted
- Butter for greasing casserole dish
- 1 Tbsp Butter
- 3/4 cup chopped onion, about 1/2 an onion
- 3/4 cup chopped celery, about 3 celery stalks
- 2 tsp diced garlic
- 1 1/4 tsp salt
- 2 tsp black pepper
- 3 Tbsp ground sage
- 4 tsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Cornbread
- 1/2 cup heavy whipping cream
- 1 1/4 cup chicken bone broth
- 1 Tbsp fresh corn flavoring (optional)
- 3 eggs, beaten
- 1 cup chicken, cooked and chopped (or 12.5 oz canned chicken)
- 3 boiled eggs, chopped
- 4 Tbsp melted butter, divided
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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 or coconut milk, and extract. Mix well.
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Add melted butter and stir together.
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Scrape 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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Reduce oven temperature to 275.
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Once cooled, cut cornbread into 1/4" cubes and put back into pan.
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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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Grease 2-3 qt casserole dish with butter.
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Melt 1 Tbsp of the butter in medium skillet on medium heat. Add onions and celery and cook until tender. About 5 minutes. Stir in garlic and cook for an additional minute.
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Remove from heat. Add in seasonings.
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In medium bowl, add veggie mixture and the dried cornbread cubes and toss together.
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Add chicken bone broth and heavy whipping cream and mix well.
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Test to see if properly seasoned. If not, add more to taste.
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Add raw eggs and mix well.
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Fold in chopped or canned chicken.
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Add chopped boiled eggs and gently fold into mixture. You don't want to break them apart too much.
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Cover dish with foil and put in oven and bake at 350 F for 60 minutes. Remove from oven.
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Removed foil and pour remaining 1 Tbsp of melted butter over top of dressing.
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Put back in oven uncovered for 20 minutes or until top is crisped. Remove from oven and allow to cool slightly before serving.
Cornbread can be made ahead of time. Once cubes are dried, they can be stored in an airtight container for several days.
Fresh corn flavoring is not essential but is recommended for a deeper flavor.
Be sure to generously grease both pan and casserole dish.
*Nutritional label does not include net carbs, so I’ve added that below.
Total Carbs: 7g
Dietary Fiber: 3g
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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