Southern KETO Cornbread Dressing ( no corn obviously… because it’s KETO )

HELLO FELLOW KETO HUMANS! Today we are going to make my keto version of my grandmother’s southern cornbread dressing. It’s a recipe that is dear to my heart and has always been a family favorite. We usually have this at Thanksgiving and also at Christmas time. Enjoy and watch the videos for visual instructions. Please keep in mind that I am not a professional recipe writer so this may a bit different than you’re used to, so please be kind LOL. Feel free to leave me any tips on how to make this recipe better. This is my 3rd year making it, and every year I find a way to add or change something, so I am open to KIND suggestions.

Scroll down for dressing recipe.

KETO CORNBREAD RECIPE : double the recipe below if needed to accommodate more guests.

Preheat oven to 350 ( PUT YOUR CAST IRON SKILLET IN THE OVEN AS WELL – getting the skillet hot before greasing and pouring the batter in. This helps make a lovely crust on the cornbread. See cornbread video for visual on greasing the pan LIBERALLY )

DRESSING // CORNBREAD RECIPE BELOW using a 10 inch cast iron skillet – Will serve around 4-6 people respectively ( you may double this recipe as well and it works fine )

1/2 CUP pork panko
8 tsp coconut flour
4 tsp baking powder
4 tbsp almond flour (blanched)
4 eggs (room temperature)
4 oz cream cheese
4 oz butter


In a large bowl, Mix pork panko, almond flour, baking powder, and coconut flour together well.


In a separate bowl mix softened butter and cream cheese together until they form a creamy texture


Add room temperature eggs to the fatty cream mixture and mix well.
Then, add that to dry ingredients and mix well.

Grease your skillet well with a generous amount of bacon grease (see video) Pour cornbread mixture into hot skillet and place in preheated oven for 25 minutes, or until golden brown on top.


Allow to cool and then serve with your favorite keto soup or continue on to make dressing.

This pairs nicely with chili. Here is my favorite keto chili recipe by my good friend Melissa and her husband Jared.
https://cookingketowithfaith.wordpress.com/2018/09/12/chillin-with-chili/

Find all your ingredients here :
Cast iron skillet : https://amzn.to/2OMvlnr
Pork Panko : https://amzn.to/2RP7jK4
almond flour (blanched ) : https://amzn.to/2OL2uQ3
Coconut flour : https://amzn.to/2OJKnKh
Food scale : https://amzn.to/2TenUc0
Pioneer woman mixing bowls (similar ) : https://rstyle.me/+nix7p9Pll9HpSzZ8lBD11g

see video for visual instructions

DRESSING // This will serve around 4-6 people ( you may double this recipe as well and it works fine )

After your cornbread has cooled, crumble it apart and place in a large bowl. Cover the bowl with a dishcloth and allow to sit overnight. (12 hours if possible ) If you don’t have time for this step you may break the cornbread apart and toast it in the oven on a baking sheet to dry it out a bit. (This won’t dry it out too much as long as you don’t let it scorch, so don’t worry ) Place cornbread in the oven on top rack, broil and watch carefully as it is very easy to burn if you aren’t paying attention.

Once the cornbread has sat out or been toasted, place in large bowl and add the ingredients below :

PREHEAT OVEN TO 350 – add the following ingredients into bowl of crumbled cornbread.

  • 1/2 cup chopped celery ( more or less as desired )
  • 1/2 cup chopped onion ( again more or less depending on your preference )
  • MIX UNTIL CORN BREAD IS WELL BROKEN UP AND THERE ARE NO CHUNKS.
  • add in 1 tsp to 1 1/2 tsp of dried sage – SAGE is a very strong spice and should be used with caution if you have never cooked with it. Start with 1 tsp if you are not one for strong flavor. Too much will ruin the dish. I enjoy the taste myself. MIX WELL so sage is evenly distributed.
  • ADD 1 cup to 1 1/2 cups of CHICKEN BONE BROTH ( store bought is fine but homemade is even better) eyeball this a bit and pour in a little at a time while stirring it into the mix. The texture should be good and wet but not soupy. This type of cornbread won’t soak up the broth like traditional cornbread would. When in doubt pour a little more in, it’s better to be too moist than too dry. No one likes dry dressing.
  • If you are wanting to add meat – I suggest using chicken thighs as the meat is fatty and delicious. Boil the thighs in salt water till the meat is falling off the bone, then chop it up. About a cup of chopped chicken thighs is what I would use ) add it in at this point and mix everything together making sure the cornbread is well broken up with no chunks.
  • add black pepper to taste and mix.
  • I find that it isn’t necessary to add any salt to this dish as there is salt from the pork panko and the broth as well.
  • After mixing all of these up VERY well, I usually do a taste test just to see if I need more of something. Feel free to adapt this recipe to your personal preference.

After you have finished mixing your ingredients, grease a glass dish ( I would use a square casserole dish, Mine is a size: 9 1/2″ sq. x 2 1/2″ high; 10 3/4″ long) with butter or bacon grease and pour in mixture. ( here is the link to dishes https://rstyle.me/+87ZM13oa3NKSmVisYzUgEw ) and place in oven for 30-45 minutes checking in on it at around the 30 minute mark. The top should turn a golden brown.

Allow to cool for around 30 minutes before serving.

See approximated macros below : recalculate yourself if you adapt this. I use Cronometer to check macros.

I hope you enjoy this recipe. Please tag me on Instagram or Facebook and leave a comment if you are going to try this recipe!!

I USE AFFILIATE LINKS You as a customer do not pay more because I have used an affiliate link, it does not affect you in any way other than a small percentage of the sale may go to the person who generated the link. You pay no more, no less for buying, it’s just a couple of bucks to the person who influenced sale of the item. As an Amazon Associate I earn from qualifying purchases.”

«

»

15 COMMENTS

  • Teresa Turner

    Can not WAIT to cook this! I buy turkey breasts and cut them up and do turkey nuggets along with a deep fried turkey and a smoked one. The turkey nuggets are a HUGE hit! Especially with the littles!

  • Dara

    THIS! This is the cornbread recipe I’ve been waiting for!!! Holy moly it is so good!!! I quadrupled it since I made it for the dressing, and my family likes to have a lot of leftovers. The dressing recipe is almost a twin to my family recipe, so making this was a no-brainer for me. Stay awesome. 😊 Dara

  • Deborah Pavonetti

    Hi. I made your cornbread! Delish. It taste like crackling cornbread because of pork skins. It’s a keeper. Thanks.

  • Amy

    OMG this keto cornbread is so so delicious!
    Thanks for sharing 😋

  • Reagan Lee

    OMG, the cornbread is amazing! I can’t wait to make the stuffing Thanksgiving day.

  • Michele

    I made this, except for baking it, for Thanksgiving. Can’t wait to try it. I have to make another dressing too though as I have a daughter that is allergic to coconut. I plan to use the same dressing recipe but make a cornbread without coconut flour and that should work.

  • Deborah Linker

    I just made this bread, and it looks exactly like yours. I will dry it out all day and make the remaining ingredients tomorrow. I am using 1 pound of Italian sausage to the other ingredients. Can’t wait to enjoy. thank you so VERY MUCH for this recipe.

  • Kim Henderson

    I just did this recipe but I added 1/4 teaspoon of Amaretti corn flavoring and it really taste like cornbread. Following Neisha‘s advice and making the stuffing in the morning while letting the cornbread dry out.

  • Suzanne Dutton

    Just made this- delicious!!!

  • Robin

    Neisha, your corn bread recipe is GREAT! What I didn’t eat of it (lol) is drying out to be made into dressing tomorrow and I can’t wait to see how that turns out. Thank you for sharing these!!

    • Robin

      Just finished my Thanksgiving dinner, complete with this guilt free dressing. The verdict… DELICIOUS!

  • Margie Winkelmann

    I’m making his NOW!!! So glad to have a keto-friendly cornbread recipe!!!

  • Deborah S

    THANK YOU SO MUCH!!! Please do not taste cornbread before continuing on to the stuffing. I want to eat the cornbread now, so yummy!!! 🤦🏼‍♀️🤷🏼‍♀️ Will double it next time for SURE!
    MAKING THE DRESSING NOW MINUS A SLICE 😂

  • Conny

    OMG….this is so amazing. We’ll never miss the old stuffing. Thank you Neisha.

  • Regina

    Was SO perfect! Made your grandmas version, as well as a second one to sub in for the bread in a panzanella stuffing from food network. Both were amazing! Only downside was I couldnt find it on MyFitnessPal, but since it’s already typed up here I can just add it. Thanks so much for sharing!

Leave a Reply