This Paleo Cornbread Dressing offers a grain-free, flavorful alternative to traditional cornbread dressing while maintaining the comforting taste and texture you love. Made with a blend of paleo-friendly flours such as almond and coconut flour, it mimics the classic cornbread flavor without using grains or processed ingredients. This hearty dish is packed with fresh vegetables like celery, onions, and carrots, along with fragrant herbs like sage, thyme, and rosemary, giving it a rich depth of flavor.
Perfect for holiday feasts or everyday meals, this dressing pairs well with roasted meats, poultry, or even plant-based dishes. Its slightly crispy edges and moist, flavorful interior make it a satisfying side dish that everyone at the table can enjoy, whether they follow a paleo diet or not. Plus, it’s easy to customize—add sausage for extra protein, mushrooms for an earthy touch, or even a handful of nuts for added crunch. With its wholesome ingredients and delicious taste, this Paleo Cornbread Dressing is a must-try for those looking for a healthier take on a classic comfort food.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Large onion (rough dice) | 1/3 |
| Celery (sliced) | 2 stalks |
| Carrots (sliced) | 2 |
| Sage leaves (minced) | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Pepper | 1/2 teaspoon |
| Gluten-free flour mix (2 parts coconut flour, 3 parts almond flour, 8 parts tapioca flour) | 4 cups |
| Cashew meal | 2 cups |
| Baking soda | 1-1/2 tablespoons |
| Kosher salt | 2 teaspoons |
| Melted butter or oil | 3 tablespoons |
| Eggs | 5 |
| Broth | 1-1/2 cups |
| Fat (for sautéing) | 2 tablespoons |
Instructions:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large cast iron skillet, combine the diced onion, sliced celery, sliced carrots, minced sage leaves, salt, pepper, and 2 tablespoons of fat.
- Sauté the vegetables over medium-low heat until they are softened, approximately 10 minutes.
- Once softened, remove the vegetables from the skillet and set them aside.
- In a large mixing bowl, combine the gluten-free flour mix, cashew meal, baking soda, and kosher salt. Stir thoroughly.
- Add the melted butter or oil, eggs, and broth to the dry ingredients. Stir after each addition. The batter will be somewhat stiff.
- Fold the sautéed vegetables into the batter.
- Ensure there is still some oil remaining in the cast iron skillet. If not, add another tablespoon of oil.
- Pour the batter into the prepared skillet.
- Bake for 40 minutes, or until the top is browned and crusty.
- Remove from the oven and allow the dressing to cool slightly before serving.