When ready to put stuffing together, preheat the oven to 350º. Melt the butter in a skillet and saute the celery and onion until very tender. I do NOT like crunchy bits in my …
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See Also: Bread Recipes, Cornbread RecipesShow details
STEP 1: COMBINE ALL THE INGREDIENTS. Preheat the oven to 350F. Cut the Cornbread & Buttermilk Biscuits (or Bread) into cubes. Add all the other remaining ingredients …
This Southern Cornbread Dressing is so good, you will want to make stuffing all year long. Preheat the oven to 350 degrees. In a large mixing bowl, combine the almond flour and baking powder. Stir to combine them well. You can add a pinch of salt at this step if you wish. Pour in the melted butter, and mix it with the dry ingredients well.
We prefer it more on the wet side. So, essentially, southern cornbread dressing is a really moist, non-chunky, stuffing (for lack of a better word). It is absolutely delicious! To make this dressing keto friendly, I had quite a bit of tweaking to do.
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.
If you want a cornbread recipe using coconut flour, let me know in the comments below. By definition, cornbread cannot be cornbread without corn (lol). I don’t like cornbread with real pieces of corn in it, so cornmeal is necessary for this recipe.