Oct 16, 2019 - Just in time for Thanksgiving, you will want to save the Best Ever Cornbread Stuffing Recipe! This Southern Cornbread Dressing is so good.
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This is great for anyone looking for a gluten-free or low carb stuffing recipe. NOTE: The actual recipe is keto-friendly, there is no corn as that is not keto, it mimics the taste and texture of true cornbread stuffing without the corn to make it keto.
Grease your skillet. I love using my cast iron skillet for this low carb cornbread recipe, but if you don’t have one, you can use a regular 10″ pie or round baking dish. It just browns better with the cast iron. Stir together the almond flour cornbread dry ingredients: almond flour, baking powder, sweetener, and sea salt.
Let the cornbread cool completely to be used in the making of the stuffing. Preheat the oven to 375 degrees. Crumble the previously made cornbread into a large mixing bowl. Melt 2 tablespoons of butter over medium-high heat in a skillet. Once melted, add the onions and celery to the skillet, and cook for 1-2 minutes.
For keto cornbread muffins, just bake the batter in a parchment lined muffin tin instead of a cast iron pan. The baking time will be shorter, approximately 25-30 minutes. My gluten free cornbread with almond flour can be stored in the skillet, by simply covering it with plastic wrap or foil.