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Grain-Free Mock Cornbread Dressing

Grain-Free Mock Cornbread Dressing

Grain-Free Mock Cornbread Dressing

Ingredients

  • 1 cup Nut Flour of your choice
  • 1 tsp Baking Powder
  • 2 Pasture-Raised Eggs, lightly beaten
  • 2 T Organic Full-Fat Whip Cream OR Full-Fat Coconut Cream
  • 2 T Filtered Water
  • ¼ cup Grass-fed Butter or Ghee, melted
  • 1 tsp Raw Honey (optional)

Instructions

    1. Preheat oven to 350 degrees.
    2. Combine the dry ingredients in a large bowl.
    3. Combine the wet ingredients in medium bowl.
    4. Combine the wet ingredients into the dry ingredients and stir together well.
    5. Butter a small glass casserole dish or an iron skillet and pour the batter into it.
    6. Bake for 20 minutes or until the top of the “cornbread” is firm to the touch.
    7. Allow to cool so you can break up the mock cornbread without burning your hands. Once cooled, break up the mock cornbread into the large bowl.
© © Balsam Institute
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Grain-Free “Cornbread” Dressing

Grain-Free "Cornbread" Dressing

Ingredients

  • 1 batch Mock Cornbread (cooked and cooled)
  • 2 cups Almond Flour (toasted)
  • 2 cups Organic Onion, diced
  • 1 cup Organic Celery, diced
  • ½ cup Grass-fed Butter, melted
  • 1 T Poultry Seasoning (recipe attached if you’d like to make your own)*
  • 1 T Sage Powder
  • ¾ tsp Pink Himalayan Salt
  • ½ tsp Ground Black Pepper
  • 4 cups Homemade or Store-bought Chicken Stock
  • 2 Eggs, beaten
  • 2 T Baking Powder

Instructions

    1. Preheat oven to broil 500 degrees and move the shelf up to top rung.
    2. Line a shallow baking dish with parchment and spread the 2 cups of almond flour in the pan. Broil, to toast, the almond flour for 1-2 minutes, but stay close and check on it so it doesn’t burn. Take the pan out of the oven and allow to cool.
    3. Take the cooked and cooled mock cornbread and break it up by hand until crumbly in a large bowl. Add the toasted almond flour and set aside.
    4. Dice the onions and celery. Melt ½ cup butter in a large skillet and saute the onions and celery until the onion is transparent.
    5. Add the onions, celery and butter to the dry ingredients and mix well.
    6. Add all the other ingredients and mix together well. (The batter will be “gloppy” and that is good!)
    7. Pour the dressing into a 9x13 casserole dish and bake at 350 degrees for an hour. If the dressing is not browned on top or firm to the touch in the center, cook the dressing a bit longer.
© © Balsam Institute
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