Keto 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.
Ingredients
Cornbread
- 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
Dressing
- 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
Instructions
For Cornbread
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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.
For Dressing
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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.
Recipe Notes
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.