“I bake these probably more than a DOZEN times a year! People say it’s the best thing I make.”
This Paleo Cornbread Dressing offers a grain-free, flavorful alternative to traditional cornbread dressing. It’s packed with vegetables, herbs, and a blend of paleo-friendly flours, making it a delicious and satisfying side dish.
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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.
