Southern Cornbread Dressing (Gluten & Grain-Free)
Cornbread Dressing is a favorite classic southern recipe...made with real-food ingredients! You won't believe this is corn-free!
Thanksgiving would not be complete without this little side dish right here...my Southern "Cornbread" Dressing. Growing up, my grandmother always had this on our Thanksgiving table. Well, as many of you know, I eliminated corn/grain from my diet years ago. The only solution was to try and come up with a corn-free version. So, a few years back, I began experimenting and created a "cornbread" dressing that taste just like the real thing! This past year, I prepared this dish for with our Thanksgiving meal. My family kept talking about how delicious it was and they could not believe it was made without traditional cornbread. So, over the last few weeks I have been tweaking and perfecting my recipe and it is finally ready just in time to share for Thanksgiving.
First of all, it all starts with my corn-free cornbread...this is a miracle in itself. The Lord truly gave me wisdom on this recipe, the texture is just like cornbread!
Why Corn-Free?
So if you’re new here to my blog, you may be wondering why I eliminated corn. Well, there are certain ingredients that don't make my body feel so good after consuming them. Corn is at the top of that list. The only solution is to recreate all of my favorite dishes that I love and crave, but with a healthier spin.
What's The Problem With Corn?
- GMOs (genetically modified organisms)
- contaminated with mycotoxins (mold)
- raises blood sugar
- causes weight gain/bloating
- promotes inflammation
- increases Omega 6
Corn is often considered a vegetable, but in fact it is a grain. Grains promote inflammation in the body and many are surprised at how much better they feel after eliminating grains such as: corn, wheat, barley, rye, oats and soy. I am a living testimony to this. I dealt with many health issues, the most troublesome being neck, knee and back pain. Praise The Lord, I am living pain-free today. Eliminating corn was a big part of the healing process for me.
Oh and in case you didn't know, corn is also used to fatten cattle up and that is exactly what it does to humans as well...um, no thanks!
The Good News
Don't worry, I am not gonna leave you without a solution. Now that we have gotten a few facts out of the way, let's get to the best part in all of this. There are always alternatives to still enjoy your favorite foods. I enjoy all of the traditional recipes that are made with corn, but just a few real-food ingredient swaps.
What You Need To Make This Cornbread Dressing
- pasture-raised eggs
- chicken broth
- avocado oil
- celery
- onion
- almond flour
- ground sage
- sea salt
How To Make This Cornbread Dressing
- THE DAY BEFORE: Make a double batch of my cornbread. Let it cool and put in an air tight container to be ready the next day to make the dressing. Store in the fridge overnight.
- THE DAY OF: Preheat oven to 350 degrees. Take your cornbread out of the fridge and crumble into a large bowl.
- In a skillet, add avocado oil and sauté onion and celery until soft for about 5-7 minutes.
- Add the sautéed vegetables to the cornbread mixture along with the seasonings, chicken broth & eggs. Stir together & mix well.
- Next, transfer the mixture to a casserole dish and bake for 55-60 minutes.
- Serve warm with my Paleo Turkey Gravy & Enjoy!
Here is the cornbread crumbled up ready to go...look how much it looks like the real thing!
I then mix everything together and put in my pretty casserole dish.
And just look how beautiful this dressing turned out!
I'm telling you, this is a complete miracle!
I am so proud of this recipe and excited to finally share it with you!
Oh and one more thing, you just have to make my special Paleo Turkey Gravy to put over the dressing...this will take it right over the top.
And do make sure to try my gravy on your roasted Thanksgiving turkey as well!
I hope you love my Cornbread Dressing recipe as much as we do. Let me know if you give it a try!
More Thanksgiving Recipes
- Paleo Turkey Gravy
- Sweet Potato Casserole
- Garlic-Bacon Brussel Sprouts
- Paleo “Classic” Pecan Pie
- Pecan Pie Bars
Southern "Cornbread" Dressing (Grain-Free)
Equipment
- Casserole Dish
Ingredients
- double batch of my cornbread
- 2 pasture-raised eggs
- 2 1/2 cups chicken bone broth
- 1 cup celery
- 1 cup onions
- 1 1/2 tablespoons ground sage
- 1/2 teaspoon poultry seasoning
- 1 teaspoon sea salt
Instructions
Prep In Advance The Day Before:
- Make a double batch of my cornbread. Let it cool and put in an air tight container to be ready the next day to make the dressing. Store in the fridge overnight.
The Day Of:
- Preheat oven to 350 degrees. Take your cornbread out of the fridge and crumble into a large bowl.
- In a skillet, add avocado oil and sauté onion and celery until soft for about 5-7 minutes.
- Add the sautéed vegetables to the cornbread mixture along with the seasonings, chicken broth & raw eggs. Stir together & mix well.
- Next, transfer the mixture to a casserole dish and bake for 55 to 60 minutes. Start checking at 55 minutes. I usually go the full 60 minutes or even a few minutes longer.
- Serve warm with my Paleo Turkey Gravy for the best Thanksgiving dressing experience!
Notes
Shop The Ingredients...
More Healthy Recipes To Try
- Paleo Buttermilk Drop Biscuits
- Pan-Fried Chicken With Creamy Lemon Sauce & Capers
- “Chick-Fil-A” Nugget Recipe
- Simple Sunday Slow-Cooker Pot Roast
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