Let me tell you about the time I decided to give my family’s traditional cornbread dressing a Paleo makeover. It was Thanksgiving, and my sister, who had recently gone Paleo, was looking at the feast with sad puppy eyes. I mean, there she was, surrounded by all the no-nos of her new diet, and then there was the cornbread dressing—her favorite. You know what? I took it as a personal challenge. I grabbed my apron, rolled up my sleeves, and promised her that next year, she’d have a Paleo-friendly version on the table.
Fast forward to now, and after a few trials and errors (like forgetting to grease the baking dish and ending up with a dressing brick—oops), I’ve perfected the recipe. It’s got all the flavors of the classic but fits right into a Paleo diet. And honestly, it’s so good, even the non-Paleo folks at the table are scooping seconds onto their plates.
Table of Contents
Ingredients
Now, about those ingredients… My mom always said, “The best meals start with the best ingredients,” and she couldn’t be more right. Here’s what you’ll need:
- 2 cups almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons raw honey (or maple syrup, if you prefer)
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1/2 teaspoon apple cider vinegar
- 1 cup diced onions
- 1 cup diced celery
- 1/2 cup chicken broth (homemade or store-bought, just make sure it’s Paleo-friendly)
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
Instructions
Alright, here we go. Follow these steps, and you’re on your way to Paleo cornbread dressing bliss:
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt.
- Add the honey, eggs, almond milk, melted coconut oil, and apple cider vinegar to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared baking dish and bake for 20-25 minutes or until a toothpick comes out clean. Allow the cornbread to cool completely.
- Increase the oven temperature to 375°F (190°C).
- Once the cornbread is cool, crumble it into a large bowl.
- In a skillet over medium heat, sauté onions and celery until they’re soft and translucent. I can’t resist that sizzle when they hit the pan—it’s music to my ears!
- Add the sautéed veggies to the crumbled cornbread, along with the chicken broth, sage, thyme, rosemary, and black pepper. Mix well.
- Transfer the mixture to a greased baking dish and bake for 25-30 minutes, or until the top is golden brown and crispy.
Tips & Tricks
Here are a few nuggets of wisdom (trust me on this) to ensure your Paleo cornbread dressing turns out just right:
- Make sure your baking dish is really well-greased to avoid sticking. I learned this the hard way with my first batch.
- If you’re dairy-free, you can swap the eggs for flax eggs—just mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for a few minutes.
- For an extra kick, add a pinch of cayenne pepper to the batter before baking. It’s a game changer!
FAQ
Got questions? I’ve got answers:
Q: Can I make this dressing ahead of time?
A: Absolutely! Just prepare the cornbread and store it in an airtight container. Then, assemble and bake the dressing when you’re ready to serve.
Q: How many calories are in this Paleo cornbread dressing?
A: This recipe serves about 8, and each serving has roughly 250 calories. But remember, it’s all about quality ingredients and not just calorie counting.
Q: Any storage tips?
A: Leftovers can be stored in the fridge for 3-4 days. Reheat in the oven for best results.
Now let me wrap this up with a bit of a cultural story. My family is Southern through and through, and cornbread dressing is a staple at every holiday gathering. When I brought this Paleo version to the table, I held my breath. But when my grandma, the matriarch of family recipes, asked for seconds, I knew I’d done something right. And now, this recipe is part of our tradition, proving that even the most classic dishes can be reinvented for everyone to enjoy.
To all my fellow home cooks out there, whether you’re Paleo or just trying to accommodate a loved one’s diet, remember that food is all about bringing people together. And even when you make mistakes or have to try several times to get it right—those are the moments that make for the best stories and the most delicious victories. So go ahead, give this Paleo Cornbread Dressing a try, and watch it become a new favorite at your family gatherings, just like it has at mine.
Paleo Cornbread Dressing
Ingredients:
- 2 cups almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons raw honey (or maple syrup)
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1/2 teaspoon apple cider vinegar
- 1 cup diced onions
- 1 cup diced celery
- 1/2 cup chicken broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
Directions:
-
Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish.
-
Whisk together almond flour, coconut flour, baking soda, and salt in a large bowl.
-
Combine honey, eggs, almond milk, melted coconut oil, and apple cider vinegar with the dry ingredients until just mixed.
-
Pour batter into the prepared baking dish and bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool completely.
-
Increase oven temperature to 375°F (190°C).
-
Crumble the cooled cornbread into a large bowl.
-
Sauté onions and celery until soft and translucent.
-
Mix sautéed veggies with crumbled cornbread, chicken broth, sage, thyme, rosemary, and black pepper.
-
Transfer to a greased baking dish and bake for 25-30 minutes or until the top is golden brown and crispy.
