Of course! This is a fantastic dish for holidays or any cozy meal. Traditional cornbread dressing relies on wheat flour, dairy, and sugar, but a Paleo version can be just as moist, flavorful, and satisfying.
This recipe breaks it down into two parts: making the paleo cornbread first, and then turning it into the dressing.
Part 1: The Paleo Cornbread Base
You’ll need to make this ahead of time so it can cool and dry out a bit. Stale cornbread makes the best dressing!
Ingredients:
· 1 cup blanched almond flour
· ½ cup arrowroot flour or tapioca flour
· ⅓ cup coconut flour
· ¼ cup finely ground cornmeal (see note below)
· 1 tsp baking soda
· ½ tsp sea salt
· 4 large eggs, at room temperature
· ⅓ cup unsweetened applesauce or coconut cream
· ¼ cup honey or maple syrup
· ¼ cup melted coconut oil or avocado oil
· 1 tbsp apple cider vinegar
Cornmeal Note: Strict Paleo followers avoid corn. If you are avoiding it, simply omit the cornmeal and use an additional ¼ cup of almond flour. It will be a “cornbread-inspired” dressing, but still delicious!
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- In a large bowl, whisk together the almond flour, arrowroot, coconut flour, cornmeal (if using), baking soda, and salt.
- In a separate bowl, whisk the eggs, applesauce, honey, and melted coconut oil until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.
- Stir in the apple cider vinegar. This will react with the baking soda to help it rise.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let it cool completely in the pan. For best dressing results, crumble it and leave it out on a baking sheet, uncovered, for a few hours or overnight to stale.
Part 2: The Paleo Cornbread Dressing
This is where the magic happens! Feel free to customize the herbs and vegetables to your liking.
Ingredients:
· 1 batch of paleo cornbread (from above), crumbled into large chunks
· 3 tbsp avocado oil or ghee (for a dairy-free option, use avocado or coconut oil)
· 1 large onion, diced
· 3 celery stalks, diced
· 2 cloves garlic, minced
· 2 cups Paleo-friendly broth (chicken or vegetable), preferably warmed
· 2 large eggs, beaten
· 1 tsp dried sage
· 1 tsp dried thyme
· ½ tsp dried rosemary
· ½ cup chopped fresh parsley
· Sea salt and black pepper to taste
· Optional: ½ cup cooked and crumbled sausage (check for sugar/additives) or 1 cup sliced mushrooms for umami.
Instructions:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or a large cast-iron skillet.
- Sauté Aromatics: In a large skillet over medium heat, warm the avocado oil. Add the diced onion and celery and cook for 6-8 minutes, until softened. Add the minced garlic and cook for one more minute until fragrant. If using sausage or mushrooms, cook them with the onions and celery.
- Combine in a Large Bowl: In a very large mixing bowl, combine the crumbled paleo cornbread, the sautéed onion/celery/garlic mixture, sage, thyme, rosemary, parsley, salt, and pepper. Toss gently to combine.
- Add the Wet Ingredients: Pour the warm broth and the two beaten eggs over the cornbread mixture. Gently stir until everything is evenly moistened. The mixture should be wet but not soupy. If it seems dry, add a splash more broth.
- Bake: Transfer the dressing mixture to your prepared baking dish and spread it out evenly.
- Bake for 30-40 minutes, or until the top is golden brown and crisp and the center is fully set.
- Rest and Serve: Let the dressing rest for 10-15 minutes before serving. This allows it to set and makes it easier to scoop.
Tips for Success & Customization
· Make-Ahead Magic: You can make the cornbread up to 2 days in advance. Crumble it and leave it stored in a bag on the counter to stale.
· Herb Freshness: For the best flavor, use 1 tablespoon each of fresh chopped sage, thyme, and rosemary instead of dried.
· Add-Ins: Get creative!
· Savory: Cooked, chopped bacon. Sautéed leeks. Diced apples or pears for a touch of sweetness.
· Nutty Crunch: Toasted pecans or walnuts added in the last 5 minutes of baking.
· Moisture is Key: Paleo baked goods can be denser, so don’t be shy with the broth. The warm broth helps the bread absorb the liquid better.
· Crispy Top: For an extra crispy top, brush it with a little melted ghee or avocado oil halfway through baking.
Enjoy your delicious, grain-free, and comforting Paleo Cornbread Dressing