This is VERY low sodium! Preheat oven to 400degrees F. Spray a square baking pan. Whisk together butter, eggs, and milk in large bowl. Add remaining dry ingredients and mix well. You can add 1/2c sugar if you like sweet cornbread, but you would need to add that into the nutritional calculations.
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.
This delicious Low Carb Stuffing is hearty, packed with flavor, and so easy to make! Prepare it with either leftover cornbread or roasted eggplant for a side dish everyone will love. Preheat your oven to 350F (180°C). In a large casserole dish, add the cubed cornbread. Drizzle with olive oil and mix well.
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.