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.
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.
Thankfully, in this low carb version, it didn’t make a difference! You can make this low carb cornbread dressing in your Instant Pot or oven. Since the Instant Pot steams food and naturally keeps it more moist, you need less liquid than if you’re baking it in the oven. See the notes in the recipe card for specifics.
And most importantly, it is NOT dry! Cornbread dressing is probably made various ways by families across the South but where we come from, the signature flavor (secret ingredient) is dried sage . Traditionally, a batch of homemade cornbread (not Jiffy, please) is baked, cooled, and crumbled.