Preheat oven to 375 F.

Grease 13 X 9 baking pan with butter.

In medium mixing bowl, add flours, baking powder, xanthan gum, salt, and garlic powder. Whisk together until well mixed.

Add eggs, unsweet almond/coconut milk, and extract. Mix well.

Add melted butter and stir together.

Scrap batter into pan and place in oven. Bake for 50-55 minutes or until edges are brown and center is well cooked.

Remove from oven and allow to cool.

Once cooled, cut cornbread into 1/4" cubes and put back into pan.

Reduce oven temperature to 275.

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.

Remove from oven and set aside.

Preheat oven to 350 F.

Generously grease a 2-3 qt casserole dish with butter.

Cook bacon in medium skillet until crispy. Remove from pan and set aside.

Add onions, celery, and jalapeno to skillet and cook until tender. About 5 minutes. Stir in garlic and cook for an additional minute.

Remove from heat and transfer veggies to small bowl.

Add chorizo to skillet and cook until moisture is evaporated and meat is well cooked. Remove from heat and set aside.

Chop bacon into small pieces.

In large bowl, add veggie mixture, bacon, seasonings, cooked chorizo, cilantro, eggs, chicken bone broth, and 6 Tbsp of the melted butter. Mix together.

Add dried cornbread cubes and gently toss until cubes are moistened, but don't over mix .

Scrape dressing into greased casserole dish. Cover dish with foil.

Place in oven and bake for 35 minutes. Remove from oven.

Take off foil and drizzle the last two Tbsp of melted butter over the top of the dressing.

Put back into oven and bake for an additional 10-15 minutes until top is golden.