Featured Recipe: Grainless Cornbread Dressing

Now that it is November, I’m starting to experiment in making Dr. Brown approved versions of Thanksgiving classics. Today I am featuring my absolute favorite Turkey Day dish … Cornbread Dressing!! This recipe is adapted from a family recipe passed down from my maternal grandmother. She passed away when I was a small child, so this dish has always helped me to remember her and all the wonderful memories we made as a family during this special holiday.

Being that my Mammaw’s cornbread dressing is my absolute favorite holiday dish, I thought it would be rather hard to come up with anything remotely close to the original, especially when I have to exclude such an important ingredient… corn!!! But I am happy to say that even with my critical palette, this recipe actually turned out really good! (Even my husband concurs.)

So without further adieu, here is my new Grainless Cornbread Dressing:

Ingredients:

For cornbread:

• 1 c almond flour
• ½ c coconut flour
• 1 tsp sea salt
• 1 tsp baking soda
• 6 eggs
• 8 T pasture butter, melted
• 3 T raw honey
• 1 c coconut milk

For stuffing:

• 1 c celery, diced (about 3 stalks)
• 1 c yellow onion, diced
• 1 t cream of tartar
• 1 T baking powder
• 1 T sage
• 2 t sea salt
• 1 t ground black pepper
• 1 – 2 c chicken broth

Step 1: Preheat oven to 350F, and combine the first four dry ingredients in a medium mixing bowl.

Step 2: Add wet ingredients to bowl, and whisk together until a thick batter forms, adding more coconut milk if needed.

Step 3: Line a 9 in x 9 in glass dish with parchment paper, and fill with batter.

Step 4:  Bake for 30-35 min until top is lightly browned, and toothpick comes out clean.

Step 5: Once the cornbread is cooled, use your hands or a fork to crumble it into small pieces.

Step 6: Lower oven temp to 250F.  In a big bowl, mix together cornbread crumbles, celery, onion, cream of tartar, baking powder, sage, salt, and pepper.

Step 7: Transfer to a small rectangular baking dish, and pour in enough chicken broth until cornbread mixture is wet but not soupy. Pat down.

Step 8: Bake for 2.5  hours, adding more chicken broth as necessary. Dressing should be browned and crisp on top but still moist underneath.

Step 9: Remove from oven, and let cool 10 minutes before serving.

Step 10: Enjoy!!

I hope this helps each of you to have not only a happy Thanksgiving but a guiltless, healthy one as well!! For a printable version of this recipe, click here.

Til next time,